| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Nothing warms the heart and soul like a good, steaming bowl of chicken soup on a cold winter's day, especially when there are dumplings in the equation! Count this as one of the comfort foods.

Chicken and Noodles with Dumplings Soup

Soup:

1 (3-pound) stewing chicken

Water

1 large onion, chopped

2 stalks celery, sliced

1 large carrot, pared and sliced

2 teaspoons kosher or coarse salt

1/2 teaspoon freshly ground black pepper

2 1/2 tablespoons chicken base or bouillon granules

1 tablespoon dried parsley

1 large bay leaf

1/2 cup loose-pack frozen peas

Easy Dumplings:

2 cups all-purpose baking mix

1/2 teaspoon onion powder

2/3 cup 2% milk

Noodles:

1 (12-ounce) package egg noodles, cooked according to package directions

1. Remove the neck and giblets, save in the freezer for another use or discard as desired. Wash chicken inside and out thoroughly. Place chicken into a large cooking pot. Add just enough water to cover the chicken. Bring to boil, skim off the foam that surfaces.
2. Add the onion, celery, carrot, salt, pepper and bay leaf; cover and simmer for 45 minutes or until chicken is thoroughly cooked. Remove chicken from the pot. Cool slightly and remove meat from the bones, discarding both the bones and skin; set chicken aside.
3. Add the chicken base and parsley to broth and return to a boil.
4. Meanwhile, Prepare Easy Dumplings: Mix dry ingredients together in bowl; add milk and stir with fork just until mixed. Mixture will be soft and slightly lumpy.
5. Drop dumplings into boiling broth by tablespoonfuls. (Dip the spoon into the hot broth before scooping up the batter, and the dumpling will easily slide off.) Cover, reduce heat, and simmer for 12 to 15 minutes, without lifting the lid or stirring.
6. Return the boned chicken to the pot and add the cooked egg noodles and peas, stirring gently so as not to break-up the dumplings.
7. Ladle into soup bowls and serve.

Makes 10 servings.

Nutrition (per serving): 326.1 calories; 18% calories from fat; 6.6g total fat; 92.0mg cholesterol; 852.0mg sodium; 505.7mg potassium; 28.2g carbohydrates; 1.8g fiber; 5.1g sugar; 26.4g net carbs; 36.3g protein.

Copyright Hope Pryor, please see Terms of Use.