Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Chicken 'n' Dumpling Soup Recipe

Saturday, September 25, 2010

{soups-salads-and-salad-dressings} Chicken 'n' Dumpling Soup Recipe

Chicken 'n' Dumpling Soup Recipe

Meet the Cook: This recipe's one I had to learn to marry into my husband's family! It is the traditional Hinz Christmas Eve meal, served before going to church. My father was a pastor who was always too keyed up from preaching to enjoy a big Sunday dinner. So I learned to make soup early on. Now, my husband is pastor to two rural churches. Our three children are 17, 15 and 13. -Rachel Hinz, St. James, Minnesota

This recipe is:

Contest Winning

    * 20 Servings
    * Prep: 35 min.
    * Cook: 1-3/4 hours

Ingredients

    * 1 broiler/fryer chicken (3 to 3-1/2 pounds)
    * 3 quarts water
    * 1/4 cup chicken bouillon granules
    * 1 bay leaf
    * 1 teaspoon whole peppercorns
    * 1/8 teaspoon ground allspice
    * 6 cups uncooked wide noodles
    * 4 cups sliced carrots
    * 1 package (10 ounces) frozen mixed vegetables
    * 3/4 cup sliced celery
    * 1/2 cup chopped onion
    * 1/4 cup uncooked long grain rice
    * 2 tablespoons minced fresh parsley
    *

      DUMPLINGS:
    * 1-1/3 cups all-purpose flour
    * 2 teaspoons baking powder
    * 1 teaspoon dried thyme
    * 1/2 teaspoon salt
    * 2/3 cup milk
    * 2 tablespoons canola oil

Directions

    * In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns.
    * Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, vegetables, rice and parsley; bring to a simmer.
    * For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover). Yield: 20 servings (5 quarts).

Nutrition Facts: 1 serving (1 cup) equals 198 calories, 7 g fat (2 g saturated fat), 39 mg cholesterol, 650 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein.

Chicken 'n' Dumpling Soup published in Country Woman January/February 1998, p29

Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

   Beth Layman :)

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