One of my fondest memories when
visiting my grandparents was the aroma that wafted from their kitchen. Usually
on weekends or holidays when we were visiting, my grandmother would make a
chicken stock from the leftover chicken carcass. She would fill a large
stockpot with water and seasonings and add chunks of onion, celery, carrots,
parsley, and the carcass. The stock would simmer for most of the day.
Most busy schedules don’t allow us the time to prepare chicken stock. When time
is of the essence, I use Imagine Organic Free Range Chicken Broth. It’s got
that home-cooked, rich-tasting flavor, similar to my grandmother’s. This recipe
is an adaptation from the soup my grandmother often prepared for our family.
Chicken and Dumpling Soup
4 to 6 servings
1 medium onion,
chopped
1 cup julienned carrots
1 cup sliced
celery
¼ cup minced fresh
parsley
1 pound skinless, boneless chicken breasts, cut into
bite-sized pieces
4 cups chicken
broth
1 teaspoon salt
A few grindings of
fresh black pepper
Dumplings
½ cup yellow corn
flour
½ cup unbleached all-purpose
flour
1 teaspoon baking
powder
½ teaspoon salt
Several grindings of
fresh black pepper
⅛ cup water
1 tablespoon
neutral oil
1 egg
1. In a large pot,
heat the oil over moderate heat and sauté the onion until translucent. Add the carrots,
celery, parsley, and chicken. Bring the mixture to a boil, cover and decrease heat
to simmer and cook for about 15 minutes or until the chicken is cooked through and the vegetables are tender. Season with 1 teaspoon of salt and black pepper.
2. Fill a large pot
with water and bring to a boil. When the water has boiled, decrease heat
slightly; the water should be rumbling. Keep the water rumbling while you
prepare the dumplings.
3. In a medium bowl,
combine the corn flour, all-purpose flour, baking powder, salt and pepper. Add the water, oil, and egg, and whisk until mixture is fully combined. Shape mixture into
balls, about 1 inch in diameter.
4. Add the dumplings one
at a time to the rumbling water. When all the dumplings have been added, cover
and cook for about 8-10 minutes. Using a slotted spoon, carefully remove the dumplings
and transfer them to the chicken soup. Serve immediately.
