You may also like
Categories:
onion garlic olive oil chicken broth chicken zucchini carrot potatoes salt pepper vinegar flour baking powder salt milk drops Tabasco combine
Viewed: 44 - Published at: 4 years agoIngredients
- Soup:
- 1 large onion
- 2 or 3 cloves garlic
- Olive Oil
- Chicken broth
- Roast chicken
- 2 or 3 yellow Squash
- 2 or 3 Zucchini
- 1 Carrot
- 2 or 3 potatoes
- Salt
- Pepper
- Balsamic Vinegar
- Dumpling Recipe from Feasts Afloat:
- 1 1/2 cups all purpose flour
- 1 T baking powder
- 1/2 t salt
- 3/4 c milk
- 3 T unsalted butter
- Some (3) drops Tabasco
- Combine the flour, baking soda, and salt. Add the milk melted butter and Tabasco. Mix until moistened. Drop tablespoons of the dough about 1 unch apart on the surface of the simmering stew. COver and cook, without lifting the lid, until the dumplings are firl and puffed, about 15 minutes. Let cool. Really.
Method
- Saute onion garlic and carrots. Add sliced squash and zucchini. Add some liquid, either veggie broth or chicken broth or water. Add Salt, pepper, balsamic vinegar. Add some fresh herbs. Simmer a while. Cut up the Roast chicken, discard skin and nasty bits. Add about half of the chicken, cut into bite size pieces. Simmer.
- Dumplings:
- Combine the flour, baking soda, and salt. Add the milk melted butter and Tabasco. Mix until moistened. Drop tablespoons of the dough about 1 unch apart on the surface of the simmering stew. Cover and cook, without lifting the lid, until the dumplings are firl and puffed, about 15 minutes. Let cool. Really.
- Serve with whole grain bread and Parmesan cheese.
