Hearty Soups
Submitted By Shelley Cassar, Patriot Mom
Colder weather and hearty soups go hand in hand in our house. I love that soups feel like a "comfort food" but don't necessarily have the comfort food "fat" and "calories" along with them! Hearty soups are also a great way to get the kids to eat a healthy meal with protein and vegetables and you don't hear a grumble! Here is a yummy "Fall" soup that I hope you like. Try making extra and freezing half for another day when you don't have time to cook.
Homemade Chicken and Dumpling Soup
CHICKEN
2 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil
Colder weather and hearty soups go hand in hand in our house. I love that soups feel like a "comfort food" but don't necessarily have the comfort food "fat" and "calories" along with them! Hearty soups are also a great way to get the kids to eat a healthy meal with protein and vegetables and you don't hear a grumble! Here is a yummy "Fall" soup that I hope you like. Try making extra and freezing half for another day when you don't have time to cook.
Homemade Chicken and Dumpling Soup
CHICKEN
2 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil
1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes. 2. Stir in the onion and celery. Sauté briefly. 3. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes. 4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender. 5. Meanwhile, remove the chicken meat from the bones. 6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth. 7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer. 8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl. 9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. 10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring. 11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.
