Since my mom needs to recover I thought that I would help make meals ahead of time so that all my parents had to do was warm them up. My parents, especially my mom, don't eat a lot to begin with so it was hard to find a balance of too much food versus not enough. Yesterday, I made Broccoli Quinoa Casserole which I made before and can be found here. Thanks to the help of my wonderful Aunt Jackie, today I made chicken and dumpling soup (something I know my dad wanted because my grandma used to make it).
Now, my aunt asked me if I had any questions about the recipe. I said 'no' because I thought I didn't. Well, it is just like me to say that because I always end up having a million questions when I actually start doing things. So, the way I cooked it may not be the right way, but when I started cooking it was 9 am here and my aunt lives in San Francisco. She would not have been happy to be getting a phone call from me so early. :)
**I also doubled this recipe, but I'm giving the smaller version
What you will need:
- 1 soup chicken (I used a package with white and dark meat)
- 2 cubes chicken bouillon
- 3 1/2 quarts water
- 2 onions
- 2 sprigs dill (optional)
- 1 1/2 tsp salt
- 2 carrots (I would recommend just getting a bundle unless you don't like carrots)
- 3 celery stalks
- 3 sprigs parsley (I put a lot in my soup)
- 1 tsp lemon pepper salt
- 1-2 bay leaves
- 2/3 cup Farina (cream of wheat NOT instant) - I accidentally bought cream of rice and it works just the same!
- 1/3 cup flour
- 1/4 tsp baking powder
- 1-2 eggs (beat ahead of adding it together with cooled broth or water)
- Clean chicken thoroughly. I left everything on the bone to cut up later.
- Add chicken, water, carrots, onions, and bouillon to the 3 quarts of water in a large pot.
- Bring water to a boil and then cook over medium heat for an hour.
- While the broth is cooking start making the dumplings
- Mix the farina, flour, baking powder, salt, and eggs together. Place in fridge for 20-30 minutes.
- I took the chicken out of the broth and let it cool for a few minutes. Then I removed the skin and removed it from the bone. I then shredded the chicken with my hands.
- I then cut up the celery, parsley, and dill.
- I added the chicken, celery, parsley, dill, salt, lemon pepper salt, and bay leaves to the mixture.
- I took out the dumpling mixture and dropped 1/2 tsp balls into the broth. The dumplings expand, so don't worry if they look super small.
- Cover and cook for an additional hour or until the chicken is tender.
- Taste and correct seasonings as needed.