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Ingredients
1 (3 to 5 lb) Boiler chicken
1 Teaspoon salt
2 Cups celery and leaves, diced
2 Medium onions, diced
1 1/2 Cups carrots, diced
1 Cup turnip, pealed & diced
1 Cup frozen peas, thawed
1 Small tomato, peeled & chopped
1/2 Teaspoon pepper
1/2 Teaspoon dried thyme
2 Bay leaves
1/4 Cup fresh parsley, minced
Dumplings
1 Cup all-purpose flour
1 Tablespoon baking powder
1/2 Teaspoon salt
1/4 Cup chilled butter or shortening
1/3 Cup milk
Instructions
In large soup kettle, barely cover chicken with cold water; add salt and bring to boil. Cover, reduce heat and simmer for 2 to 3 hours or until meat is tender. Remove chicken from stock, let
cool and remove meat from bones.
Meanwhile, add celery, onions, carrots, turnip, peas and tomatoes to stock. Season with pepper, thyme, bay leaves and parsley, simmer covered until vegetables are tender. Taste and correct seasonings if necessary, add chicken meat and stir. Remove bay leaves.
Dumplings: In bowl, stir together flour, baking powder and salt, cut in butter until in fine crumbs. Add milk all at once and stir quickly to blend. Drop batter by spoonfuls onto simmering liquid. Cover tightly and cook over medium heat for 7 minutes or until dumplings are more than double in size. Do no uncover during cooking or steam will escape.