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Categories:
chicken tarragon thyme garlic celery onion carrots dumplings flour baking powder salt canola oil milk water salt
Viewed: 50 - Published at: 2 years agoIngredients
- Soup
- 1 roasting chicken
- 2 teaspoons tarragon
- 2 teaspoons thyme
- 2 garlic cloves, minced
- 2 cups celery, chopped
- 1 large onion, diced
- 3 large carrots, grated
- Dumplings
- 3 cups flour
- 5 teaspoons baking powder
- 1 1/2 teaspoons salt
- 8 tablespoons canola oil
- 1 1/2 cups milk
- 6 cups water
- salt and pepper
Method
- Place chicken in a large stock pot. Add enough water to just cover chicken. Simmer covered, until chicken is cooked through.
- Remove Chicken and debone, discard bones and skin. Chop remaining meat.
- Add the rest of Soup ingredients, including chopped chicken, to the broth in the stock pot. Simmer uncovered, 2-3 hours, until veggies are tender.
- For the dumplings, mix together flour baking powder and salt in a large bowl. Add oil and milk, mix until just combined.
- Drop by heaping tablespoonfuls onto simmering soup. Do not mix. Cook for 10 minutes uncovered, then 10 minutes tightly covered. Serve hot by carefully scooping into bowls keeping dumplings intact.
