Saturday, November 17, 2012

Souper Saturday 5

Confession: As I sit here typing this, it isn't really Saturday. It's really Friday night. Yes, I am sitting at my kitchen table, blogging at 9:30pm on a Friday night (I promise I am fully dressed) because my DH is in St. Louis so I don't have a hot Friday night date. Ahhh such is my life. HOWEVER, he does have a light workload for the weekend AND St. Louis is only 3 hours away AND the only thing I had planned for Saturday was soup blogging. So I decided to cheat and set up a "scheduled post." I hope it works as I've never tried it before. I bet you'll forgive me, but if you can't just ship your complaints to me in St. Louis :)
 Tomorrow's Today's soup will be more of a stew type of dish: chicken and dumplings. There are 2 different types of dumplings, rolled and drop. I've never tried to make rolled dumplings, it always just sounded like "big noodles" to me. So here is my recipe for chicken and "drop" dumplings:
 Chicken and Dumplings
In a heavy pot, boil  1-2 pounds of chicken parts in 2 quarts of water with seasoned salt, and pepper to taste (about 1 Tablespoon of each.) When chicken is fully cooked, remove from pot. Add 1 Cup each sliced celery and carrots to the broth, bring to a boil, then simmer. While veggies are cooking, remove chicken from bones and skin. Shred or chop the chicken into bite size pieces and return to pot with the veggies. Taste to see if more seasoning is needed. Continue to simmer while preparing dumpling batter.

Dumplings- In a bowl combine 1 1/2 Cups all purpose flour, 3 1/2 teaspoons baking powder, 1/2 teaspoon salt, and a pinch of parsley (optional.) Add  3/4 cup milk and quickly stir with a fork until well blended.

Make sure there is enough liquid remaining in the stew (at least 3 cups) and return to a boil. Drop dumpling batter onto stew with a teaspoon, dipping spoon into hot liquid each time to keep the batter from sticking. As soon as dumplings are all in, cover tightly and boil moderately fast for 12 minutes. Do not peak-keep that lid on!!! After 12 minutes, arrange stew on a platter (or you can serve it Hoosier Girl fashion-leave it in the pot and holler "come and get it") and serve immediately.

Oh my goodness-that will warm you up!!

1 comment:

  1. That's about the only thing I like about cooler weather; soups & stews & pots of bubbling stock and dumplings! Thanks for the recipe idea :)

    ReplyDelete

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