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Preheat oven to 375°. Place the chicken in a pan and SEASON. Bake the chicken until browned, about 30 minutes. It doesn’t need to be fully done. Remove the chicken from the bones and skin and set aside. Place the bones and skin in a soup pot and cover with the water. Bring to a boil and then reduce to a simmer. Add the BAY LEAF. Cook for 45 minutes. While the stock is cooking, cut the chicken into bite-sized pieces. Strain the stock and return to the pot. Add the chicken, celery, onion and carrot to the pot. Add the salt and PEPPER. Simmer for 30 minutes, using a large spoon to skim off any fat that rises to the top. Combine the flour and water and whisk to a smooth paste. Slowly drizzle into the broth, stirring continuously, until the desired consistency.
Note: To make this recipe more quickly, start with boneless/skinless breasts. Bake them at 375° for 30 minutes. While they are baking, combine 3 cups water with 2-3 tsp. CHICKEN SOUP BASE. Bring to a simmer, add BAY LEAF, chopped veggies, salt and PEPPER. Remove the chicken from the oven, chop and add to the pot. Simmer for 10 minutes and then drizzle in the flour/water mixture.
Prep. time: 15 minutes if using a whole chicken; 10 minutes if using boneless/skinless chicken
Cooking time: 2 hours if using a whole chicken; 40 minutes if using boneless/skinless chicken
Serves: 4-6
Dumplings
Sift together the flour, baking powder, salt and PEPPER. Cut in the butter and blend until you have pea-sized bits of dough. Add the milk and stir until mixed.
Drop by the teaspoon into the broth and chicken mixture. Simmer until the dumplings become light and fluffy.
If you are unsure about your dumpling-making skills, you can start by cooking them in a separate pan of simmering chicken stock at least 2” deep. Dumplings need a bit of room to float around and turn themselves over during cooking. Once you like the looks of them, you can transfer them into serving bowls full of stew and spoon some of the broth over them, or you can move on to cooking them right in the chicken stew. They will be a richer brown color if cooked in the stew. There is plenty of dumpling batter to play with!
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Prep. time: 5 minutes
Cooking time: 10 minutes
Serves: 4-6
Nutritional Information:
Using whole chicken, Servings 6; Serving Size 1 cup (262g); Calories 460; Calories from fat 180; Total fat 20g; Cholesterol 90mg; Sodium 950mg; Carbohydrate 36g; Dietary Fiber 2g.
Using boneless/skinless chicken breasts, Servings 6; Serving Size 1 cup (262g); Calories 340; Calories from fat 60; Total fat 7g; Cholesterol 80mg; Sodium 1040mg; Carbohydrate 36g; Dietary Fiber 2g.
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