Friday, February 26, 2010
Chicken Dumpling Soup
To make the soup, I first did what I said I would, and roasted a chicken in the crock pot for about 5 1/2 hours. This made a very tasty chicken. I found a major problem with this method though. The chicken was so "fall off the bone" cooked, that I spent nearly twenty-five minutes searching through the colander (where I had poured the chicken so the stock would go in the pot, but the bones would not) for bones. I didn't get them all, I just gave up when my husband got home and dinner wasn't ready and my idea for a quick and simple meal had flown itself out of the window. I took some of the stock from the crock-potted chicken, added a little more water and spices, and assembled a soup. The dumplings were easy enough to make, but I'll say again, I don't recommend them.
I usually make dumplings by using a homemade biscuit dough, sans the kneading, and drop it in by the large spoonful. Much tastier.
There's a small fat man sitting on my lap and screaming in a most unpleasant way, so now I'll retire for the evening and see how the Hawaiian Haystacks turn out. The gravy is slow cooking downstairs...