Chicken & Dumplings

Soup

3 lbs. farm-raised, organic, whole chicken (roasting instructions)

16 cups filtered water

1 large onion, medium chopped

6 large celery stalks, medium chopped

6 medium carrots, peeled and medium chopped

1 large leek, medium chopped

2 medium bell peppers, medium chopped

10 large crimini mushrooms, medium chopped

1/4 cup raw milk

2 tbsp kosher salt

1 tbsp black pepper

2 tbsp dried thyme

Dumplings

2 cups all-purpose flour

1 tbsp baking powder

1 tsp kosher salt

1/2 cup raw milk

After roasting the chicken and removing it from the oven, allow it to rest while you prepare the water. In a very large soup pot, add 16 cups water and bring it to a low boil. While the water is heating, remove as much meat from the chicken bones as possible; set aside. Add the chicken bones and skin to the water and cook for 45 min.

During this time, prepare your vegetables and set aside in a large bowl. Once the simple stock is finished cooking, use tongs and a spider to remove all the chicken bones and skin. Then add the vegetables, as well as the raw milk through dried thyme. Cook over medium-high heat for 30 min.

Prepare your dumplings by mixing together the flour through raw milk in a medium bowl. Liberally flour your working surface and roll out the dumplings to cut into rectangles.

Add to the soup one at a time, ensuring none stick together. Lower the heat to medium and cook for 20 min. Serve with fresh parsley if desired.

~Yields 8-10 servings.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2011/03/chicken-dumplings.html