Chicken Dumpling Soup
3 large onions chopped
4 cloves of garlic chopped
1 stalk of celery cut in bite size pieces
6 or more carrots cut in bite size pieces
6 medium potatoes pealed and cut into large bite size pieces
1 bunch of parsley chopped
1 whole chicken cut into pieces, or 6 pieces of your favorite (leg, thigh or breast)
Approximately 2 tblsp each of pepper, salt, granulated garlic and herbs, or season to taste
Approximately 1 cup olive oil, enough to coat the bottom of the pan
4 medium tomatoes cut in small pieces
Season the chicken pieces with the salt, pepper, granulated garlic and herbs. In a large stock pot pour in olive oil and turn your heat on high. Let the oil heat before adding your chopped onions. Allow the onion to become some what transparent before adding the chopped garlic and then allow them to begin to caramelize and brown. Now push your onions and garlic to one side of the pot and begin placing your seasoned chicken pieces on the other side of the pot. As you place the pieces begin to scoop the onions and garlic on top of the chicken and allow the flavor of the onions and garlic to savor on top as you brown the bottom of the chicken pieces too. Then flip them over and brown the other side. Now add your tomatoes, let savor a little before you begin to add water enough to cover the chicken. Stir and then begin to add your parsley, celery and carrots.
Add more water. Remember you need plenty of stock so you can make your dumplings. Now cover and bring your stock to a boil. Once boiling, add your potatoes and check the flavor of your stock. You may need to add salt to bring it to your palates taste. Cover and bring to a boil again, then lower your heat to a simmer for 30 to 45 minutes until potatoes are cooked. Pull your chicken pieces out of the pot and place in a bowl, then pull your vegetables out and put in another bowl. Add some of the stock to each of the bowls and begin to drop your dumplings as directed below.
Just a suggestion, sometimes I pull enough stock from the pot and make dumplings in a separate pot because that stock will thicken from the dumplings.
2 ¼ cps of your favorite biscuit mix
2/3 cps of milk
Stir 2 cups biscuit mix and 2/3 cup milk in a medium mixing bowl until soft dough forms. Drop by spoonfuls into boiling soup. Reduce heat; cook uncovered ten minutes, then flip the dumplings over by tipping one edge of the dumplings. Cover and cook ten minutes more. This recipe makes about 10 dumplings.