Chicken Soup, Hearty
This recipe is a combination of three different chicken soup recipes. The base recipe comesfrom “The Frugal Gourmet Cooks American” by Jeff Smith. His recipe took too much time andeffort so it was modified using a recipe submitted by Carol Linskens to the Green Bay Press Gazette (local paper). The final modification is based on a recipe from Festival Foods (grocery store) which was titled “Express Chicken Noodle Soup”. Our family prefers the dumplings but the noodle variation is included because it is similar to the chicken soup from Grandma Gerties (local restaurant).
Servings: 8
Ingredients
SOUP
- 1 fryer chicken cut up (about 2 ½ to 3 lbs.) OR backs, necks, wings, and legs
- 5 carrots cut up into bite sized pieces
- 4 stalks celery chopped
- 1 medium yellow onion peeled and chopped
- 2 medium potato peeled and diced
- 2 whole bay leaves
- 1 tsp thyme
- 1 tsp sage
- 3 clove garlic diced
- ¼ tsp pepper
- salt to taste
- 1 TBL chicken bouillon granules
- 3 quarts water
- 1 cup egg noodles OPTIONAL
DUMPLINGS
- 3/4 cup flour
- 3/4 tsp dill weed
- 1 3/4 tsp baking powder
- 1/2 cup milk
Instructions
- Combine soup ingredients in large pot and simmer, covered, for 45 minutes. Remove chicken from the bones and set aside (careful the chicken will be hot). Remove the fat from the liquid and return to the pot. Return the chicken to the pot and add enough water to insure the liquid level covers all ingredients. Cover and simmer for 30 more minutes.
- Mix together the dumpling ingredients. Drop by teaspoon into slowly boiling soup. to insure the liquid level covers all ingredients. Cover and simmer for 30 more minutes.
- ALTERNATE TO DUMPLINGS: Follow above recipe and instead of dumplings, add 1 cup Kluski Egg Noodles and cook over medium heat for 10 minutes. Stir often.