Chicken and Dumplings
Submitted by Sherry Gunn
My grandmother says this soup will heal anything….
Boil a whole fryer chicken for one and a half hours in half a pan of water.
Add salt and celery to taste.
Remove chicken from pan, strain broth, and chill broth and chicken overnight.
The next day, spoon off fat and discard.
Remove skin and debone the chicken and shred.
(For the “healthy” meal group, I used boneless, skinless chicken breasts, simmered in chicken broth for about 45 minutes, until fully cooked.)
Simmer broth and add:
shredded chicken
5 shredded potatoes (I leave the skin on for the added nutrients)
4 shredded carrots
salt, to taste.
Cook until tender at least half an hour.
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My grandmother also added dumplings. I did not add these because they do not freeze well and not everyone appreciates them. But I’m including the recipe for those who’d like to give the original recipe a try…
Dumplings:
2c. milk
4T. Butter
3 eggs
1c. Flour
1tsp. Salt
Heat milk and butter to boil, remove from heat and add flour all at once. Mix with electric mixer on heat until smooth. Add salt, return to heat until dough leaves sides of the pan. Remove from heat; beat in eggs, one at a time, beating well after each. Drop by spoonfuls into simmering soup put lid on upside down about 10 minutes. Remove lid and simmer 10-15 minutes longer.
Side Suggestions:
If you do not like dumplings or have the time to make them, serve this soup with a loaf of good bread or biscuits…Pillsbury freezer biscuits are a great, quick way to go. (20 minutes from freezer to table.)
Add some fresh fruit…apples, oranges and grapes and you have a great, kid friendly meal.
Enjoy!
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