We have used this recipe and substituted turkey. We use white meat, no skin, cuts down on the fat.
Dumpling recipe follows. we tend to put dumplings on any soup or stew. Make sure you add extra
water, as dumplings will absorb some and you need extra fluid for soaking up the dumpling.
Marilyn and Tim
Hearty Chicken Vegetable Soup
3 pounds (1.5 kg) chicken (legs, thighs, wings, backs) preferably with the skin. 2 large onions,
quartered. 3-4 cloves of garlic, peeled. 3 carrots, cut into bite-sized pieces. 2 stalks celery cut
into bite-sized pieces. 3 tomatoes, quartered. 3-4 small winter squash, peeled and cut into bite
size pieces. 1-2 potatoes, peeled and cut into bite size pieces. 1 1/2 cups butternut squash, peeled
and cut into
bite size pieces. 1 sweet potato, peeled and cut into bite size pieces. 1 tablespoon each paprika
and salt. 2 teaspoons dried parsley or a few stalks of fresh parsley.
1/2 teaspoon dried bay leaf (optional). Black pepper to taste.
Put chicken, onion, garlic, carrots and celery in large soup pot. Fill pot halfway with water. Bring
to a boil on high heat and then reduce heat to low and simmer while removing the foamy scum that
forms on top. Partially cover the pot and continue simmering on low heat for about an hour. (It's
better not to add more water). **Add the rest of the vegetables and the spices and mix well.
Partially cover the pot and simmer on low heat for about 45 minutes or until the vegetables are
tender. Taste, and add more salt and pepper if needed. Serve hot. This makes approximately 8-10
servings. **Note: The soup can be made in two stages, if desired, in order to remove the excess fat
and chicken skin. Stop cooking the soup before adding the rest of the ingredients and refrigerate
overnight. The next day, skim off the congealed fat from the soup. Remove the chicken parts from the
soup and pull off the chicken skin. Return the chicken to the pot and bring the soup to a boil.
Continue as usual.
Fluffy Dumplings
Quoted message said:From Better Homes and Gardens Cookbook
1 cup sifted all-purpose flour 2 teaspoons baking powder
2/2 teaspoon salt
3/2 cup milk 2 tablespoons salad oil
Sift flour, baking powder and salt together into mixing bowl. Combine milk and salad oil; add all at
once to dry ingredients, stirring until just moistened. Drop from tablespoon atop bubbling stew.
Cover tightly; let mixture return to boiling. Reduce heat(don't lift cover); simmer 12 to 15
minutes. Makes 10
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