Friday, September 12, 2014

Chichen and dumplings from scratch (small pot)

Soup ingredients:
1 whole chicken breast with bone
1 box chicken broth
several grinds of fresh cracked Salt & pepper
1/2 teaspoonThyme
2 Bay leaves
1/2 tablespoon Herbs du Provence
4 celery stalks
2-3 inside celery stalks with leaves
1 large yellow onion
6-8 small thin jr. carrots
3 cloves of garlic

In a large pot cook chicken breast with bone over water, box of chicken broth with salt and pepper for about an hour and twenty minutes. When chicken starts to come off the bone add thyme, bay leaves, herbs and a few more cracks of pepper and salt. Continue cooking down until the chicken come off the bone easily another 20 minutes to forty minutes, then remove the chicken from the bone and discard the bone. Add the remaining ingredients for soup to the pot and continue cooking for another 30 - 40 minutes until carrots are soft.

To make the dumpling mix, in a large bowl add shortening to dry ingredients and stir, then being careful with the 1/2 & 1/2 so you don't add too much, slowly poor the milk into the dry mixture while mixing. Form the dough into balls and refrigerate until needed.

1 cup buttermilk baking mix
1/4 cup yellow corn meal
1/4 cup vegetable shortening
1/3 cup 1/2 & 1/2

After the soup is nearly done, you will take the dumpling balls and add them into the soup while it is at a full boil and cook for 15-20 more minutes.

Serve HOT