Here is a recipe that combines the comfort of homemade chicken noodle soup and the flavor of a Pennsylvania Dutch dumpling. This dumpling is a dense, heavier texture than a normal dumpling. I hope you will try this recipe.
Stock:
In a large pot, add the following:
1 whole chicken (with skin and bones)
8 cups of cold water (or enough to cover the chicken)
2 bay leaves
1 tablespoon each or dried (or fresh) thyme and marjoram
3 carrots cut into thirds
3 stalks of celery cut into thirds
1 large onion, skin removed and cut in half - stud each half with 5 cloves each
4-5 fresh cloves garlic
salt and pepper, to taste
Bring to a boil, turn down heat, cover with lid and simmer for approximately 2 hours.
Remove chicken to a plate and allow to cool. Remove and dispose of vegetables and herbs. Strain stock through a fine mesh strainer. Place into a clean pot. Allow to set for an hour and lightly skim off any grease from the top.
Add the following:
2 cups frozen peas and carrots
½ onion, minced
2 stalks of celery, minced
¼ c. fresh parsley
Remove chicken from the bone and tear into bite-sized pieces; add to stock.
Dutch Dumplings:
1 egg, well-beaten
1 cup flour
1½ T. melted butter
½ cup water
dash of nutmeg
½ t. salt
Combine ingredients; with a teaspoon or small scoop, spoon mixture into boiling liquid. Cover and simmer for 20 minutes. Do not remove cover while cooking dumplings.
If a thicker broth is desired, you may thicken the broth with 3 tablespoons of cornstarch:½ c. water.
No comments:
Post a Comment