Chicken and Dumpling Soup
Boil 6-7 chicken parts in 1 gallon water, add more water as needed to keep up the level then cool and debone the boiled chicken removing skin. Save the chicken stock water in the pot. Set chicken aside.
1 medium onion, chopped
3 stalks celery, diced
1 large carrot, diced
3/4 cup frozen peas
Fry onion, carrot and celery in a little olive oil and butter
Bring to a slow boil the saved chicken broth in the pot and add:
1 tablespoon apple cider vinegar
8 chicken bouillon cubes or more according to taste
Black pepper to taste
Salt to taste
1 teaspoon turmeric powder
1/2 teaspoon thyme powder
1/3 cup flour dissolved in 1 cup cold water.
Add de-boned chicken pieces to pot
Add fried onion, carrots and celery. Add frozen peas
Keep Pot Simmering.. add the dissolved flour and stir well
1 cup milk
2 cups flour
1 tsp. salt
Add milk to flour slowly. Stir constantly while adding to keep the mixture smooth. Add 1 egg at a time, beating well after each addition. Add Salt and mix well. Pour the batter from a shallow bowl, tilting it over the boiling kettle.
Drop teaspoons of the dumpling dough on top of the soup in a single layer. Reduce the heat to medium-low, cover the pot, and let the dumplings and soup cook undisturbed for 15-20 minutes.
Makes 4-5 servings