Homemade chicken soup and dumplings -- what could taste more like home!
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8 cups water
2 pounds chicken wings
1 large (1 cup) onions, chopped
1 bay leaf
4 to 5 medium (1 1/2 cups) carrots, sliced
2 ribs (1 cup) celery, chopped
1/2 teaspoon garlic salt
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold Land O Lakes® Butter
1/2 cup milk
3 tablespoons chopped fresh parsley
Combine 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, 10-15 minutes, until mixture comes to a full boil. Reduce heat to low. Cover; cook, 1-1 1/2 hours, until chicken is tender and comes off bones.
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, 10-15 minutes, until mixture comes to a boil. Reduce heat to low. Cook 5-10 minutes until carrots are tender.
Stir together flour, baking powder and 1/4 teaspoon salt in 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.
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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.