[GILLY]

I was in a "greasy spoon" last week and had a bowl of the best chicken dumpling soup I've ever had, unfortunatly, the owner/cashier/cook would'nt tell me how she made it or what she used because it was her grandmothers secret.

Do any of you folks have a recipe for such a soup that you would be willing to share. if so I promise to use it at home and not take any blue ribbons.....LOL

[Paul_Guraedy]

Gilly, chicken and dumplings are an old southern favorite. It was actually developed to make one chicken feed a lot of people. This one comes from my wife, Diana, which she got from an old lady in the hills of Tennessee.



Chicken & Dumplings-dg
1 whole boiled * chicken
2 cups flour
4 tablespoons shortening
3/4 cup milk
1 teaspoon salt

*I like to use a baking hen. If using a fryer, you will probably have to add some chicken boullion.

Put chicken in a pot large enough to cover with water. Boil. After chicken is done, remove from pot, de-bone, shred meat and return to pot of broth. Prepare rolled dumplings by cutting shortening into the flour & salt mixture. Add milk. Mix well. Turn onto floured surface and roll very thin. Cut into strips and drop into boiling chicken broth. Make sure each dumpling has been covered by the broth before adding the next or they will stick together. Continue to add dumplings until all are in the pot. Lower the heat to low or simmer. If the liquid is too thin (usually is and it should be really thick), mix a couple of tablespoons of flour in a half-pint jar of cold water (about 2/3 full), shake vigorously until well mixed, bring dumplings to a boil and pour in the thickener. Put lid on pot and do not remove during the cooking process. Cook for 10 minutes. Serve. May be topped with sliced hard boiled egg if desired.

[Marci MN]

Gilly, can you describe the soup? There are different 'dumpling' styles to make for soups.

[MDWine]

Oh man... please don't talk about food... on the other hand!

Do I see a WCI Cookbook in our future?

(I'm taking that recipe for this weekend!!!)

Thanks!

[GILLY]

The soup I had was a typical creamy chicken soup with carrots oniions celery and tiny dumplings the size of mothballs. It was delicious, I am going to make up a batch of Pauls tonight........Thanks Paul.

[Marci MN]

Chicken soup is going on the menu for supper tonight too. I just got the soup part simmering. Sometimes I cheat and throw in a can of cream of chicken soup.

Since your dumplings were so small.. use the same recipe as Pauls..but after you cut into narrow strips, cut across into 1/2 inch sections. That will make your little mothball sized dumplin.

[Marci MN]

Hey Gilly, since your a strawberry growin man... I'd love some frozen strawberry recipes if you have some. I have 80 pints of them in my freezer and only make a sauce for ice cream with them. I could use some new ideas on how to use them.

Mmm.. a woodcarvers cookbook.. has a nice ring to it...

I know for me.. the cook and bottlewasher of the house.. crock pot recipes would be nice... that leaves me room for carvin time. LOL

[carver6]

Paul,
Your wife's recipe sounds remarkably close to the one I remember seeing my Grandmother make years ago. Unfortunatly, like a dummy, I never quizzed her about it when she was alive and chicken and dumplings are a favorite food of mine. Don't know that she could have given me a recipe, as she added ingredients by the handfuls and pinches, some of this and some of that, measured by eye. Boy she was a good cook, but then again aren't all grandmas. Older I get, the more my hindsight improves.
Garon

[Alice in Wonderland]

Gilly I just made Chicken soup the other day ,( we eat homemade soup ones every week in the Winter month )and since I can not get a good henn,I usely take the legs with the back attached and add: cellery ,parsley root, carrots, leeks some rosmarie sprigs some loveage sprigs and boil it gently until the meat comes off the bones, cut the roots into small bits and add back to the soup and the meat .I usely add Gnochies( those are polish dumplings) to my soup ,you can buy them at the Super in the frozen department and they are very good.I boil them seperately so they won't cloud my soup , but this is a prefered taste ,you can cream it too if you like it , with cream, it sounds rich but it tastes good:-)
If you want, I can right the recipe for good Dumplings tomorrow
Alice

[Hi_Ho_Sliver]

Originally Posted by Marci MN

Hey Gilly, since your a strawberry growin man... I'd love some frozen strawberry recipes if you have some. I have 80 pints of them in my freezer and only make a sauce for ice cream with them. I could use some new ideas on how to use them.

Mmm.. a woodcarvers cookbook.. has a nice ring to it...

I know for me.. the cook and bottlewasher of the house.. crock pot recipes would be nice... that leaves me room for carvin time. LOL

Marci...the best thing to do with those is put them in a box with some dry ice and send them to me!! LOL