Chicken Soup with Dumplings
An easy chicken soup with spoonfuls of biscuit dough dropped in for a hearty meal in a bowl.
1 fresh whole chicken
6 cups chicken broth - divided use
1 tablespoon poultry seasoning
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup vegetable shortening
1/2 cup milk
1/4 cup chicken broth
- In a stockpot, combine chicken with 6 cups chicken broth and simmer until chicken is tender, 30 to 45 minutes. Drain, strain broth and debone chicken.
- Return broth and meat to stockpot and season with poultry seasoning, salt and pepper.
- In a medium mixing bowl, sift together flour, baking powder, salt and pepper. Cut in shortening until mixture resembles coarse crumbs. Stir in milk and remaining chicken broth.
- Drop dough by spoonfuls into boiling soup and simmer for 10 to 15 minutes or until dumplings are cooked thoroughly. Dumplings will be cooked when a toothpick inserted in the center comes out clean. Serve hot.
Makes 8 servings.