My mother in law has the best Chicken and Dumplings recipe EVER! Every time I want to make her chicken soup, I have to call and get the ingredients AGAIN. But since I am at their house for the holidays and I have JUST EATEN this soup, I am going to post it RIGHT NOW so I will always be able to share the goodness. She makes this soup for anyone who is in need and it always hits the spot. It has a few *VERY IMPORTANT* special ingredients and you will need them if you want it to be just like hers. Trust me, they are worth the extra effort, or grocery trip.
Chicken and Dumplings
Saute in Olive Oil
1/2 large onion, chopped
3 stalks celery with leaves, chopped
2 large carrots, chopped (I like more carrots)
Saute until onions are translucent.
Add 8 cups of Chicken Stock..
* SECRET INGREDIENT: She uses "Better than Bouillon Chicken Soup Base" from Costco. It is organic and in a glass jar.. if you can find it, USE IT! 1 tsp bouillon per 1 cup water. Mix together and add to soup.
Add the Chicken of ONE COSTCO CHICKEN! (Hey, if you are going to get the bouillon, get the chicken too!) She adds the legs, and some skin, but not much, and as much meat as you can get off the roasted chicken.
Simmer on low for 1-2 hours if you have the time.
Take leg bones out.
2 tsp. dill
2 tsp. poultry seasoning
salt and pepper to taste
Two hand fulls of egg noodles. ** SECRET INGREDIENT: Use Country Pasta Egg Noodles Homemade Style (Also from Costco)
At this point, you can call it chicken soup and after your noodles cook, serve it up. If you are trying to make my nostalgic husband happy make the dumplings.
3 cups Bisquick
1 1/2 cups buttermilk
Combine until wet. If it is not wet enough, add enough so the mixture is wet enough to dollop.
Drop dumplings on the soup and cook for 10 minutes uncovered and 10 minutes covered.
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