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Homemade chicken soup and dumplings -- what could taste more like home!
Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook until chicken is tender and comes off bones (1 to 1 1/2 hours).
Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin. Strain broth.
Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Cook over high heat until mixture comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until carrots are tender (5 to 10 minutes).
Meanwhile, stir together flour, baking powder and 1/4 teaspoon salt in small bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes. Uncover; continue cooking 10 minutes. Salt and pepper to taste.
Dietary Fiber: 2g
I have had the Land O'Lakes Cookbook dated 1992 probably almost that long. This is the one recipe I use out of it at least 2 or 3 times whenever the weather is cold. I LOVE IT!!!!!
We love this recipe! I double the dumplings because they are delicious. I agree with the suggestion to cook dumplings uncovered first and then covered. Perfect snowy night supper.
My family is gluten free. We have been enjoying the recipes from Land O Lakes. Their flour blend is easy to make and the ingredients easy enough to find. I wanted dumplings. I found this recipe, not gluten free. I switched out the gluten free flour blend plus 1/2 tsp extra of Xanthan gum, we reduce our dairy so I used the unsweetened coconut milk on hand and then 1 TBSP dried parsley. The dumplings stayed together. They were a bit chewy, but I liked them. If someone could perfect this recipe with the gluten free flour, I would greatly appreciate it. Land O Lakes is starting to appear in all my recipe searches.
So Good. The dumplings are amazing
Ever since I've found this recipe, it's the only one I use to make chicken soup. Everybody loved it, it was easy to make, tasted great!!
Great recipe & great taste. Comfort food that's easy to prepare. Leftovers even better, but often there were no leftovers.I use chicken thighs and legs. :Tips for fluffy dumplings:-cook dumplings 1st "uncovered" for 10min. and then cook "covered" for 10min.-I use well chilled lard butter will work too, if well chilled-gently warm the milk in the microwave before adding to mixture-add dumplings to 'gently boiling' soup...not to high not too low.
Soup was excellent & although the dumplings were tasty, they were so light they fell apart while serving the soup. I think they need an egg. I would make the soup again with a different dumpling recipe. I made the chicken stock over the weekend and froze it. Then all I had to do was add the veggies and make the dumplings during the week.
Chicken soup was great, normal for us.Dumplings were HORRIBLE, I made a batch, it looked good to start and then the dumps melted to nothing, leaving the broth a flour soup. My wife then made a batch, turned out the same. Everything was fresh. Don't have a clue to what went wrong.
Soup was easy to make. I used chicken thighs instead of wings to give me more meat. Tasted great and would make it again.
Ive made chicken soup lots of times, but these easy little dumplings are the best! They are not doey, or gummin,and are really a great addtion to an already great recipe.This is comfort foo at its best.
Easy and fairly fast to prepare. Will gowell with the baking powder biscuits on a cold day.
It was easy to make and it tasted great!
Another great recipe! Awesome comfort food!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2640
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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