Sometimes I just need to make a whole chicken.. And then we butcher it, and eat it, and stare at the carcass for a while. Throw that carcass in a pot, cover it with water, boil it down, drain out the liquids, scoop the fat off the top, pick through the bones for good meat, and make something crazy. Dumplings are a Depression era food so that sounded good.. and with no milk in hand, we made the dumplings and the soup stock with sour cream. It lent a nice bite to it that I was just so impressed by. —cookingwithleftovers
1 1/2 cups
shredded chicken meat
1 1/2 teaspoons
In This Recipe
Cook up the onion, celery, carrot, garlic, for a bit in a stock pot with oil.
Add the stock and the water. Season and cook for a few minutes.
Mix up the dumpling ingredients and make into small balls. Makes about 15.
Drop the dumplings in the soup, cover and simmer for 15 minutes.