1 yellow onion, minced, 1 small yellow onion, chopped
4 stalks of celery, chopped, 2 celery ribs, chopped
2 bay leaves 1 teaspoon thyme
1 teaspoon thyme
2 teaspoons sage , 1/2 teaspoon sage
pepper to taste, pinch salt
5 quarts water
3 cups strained stock
For Dumplings-
2 1/2 c flour
3 tsp baking powder
1 tsp salt
3 Tbsp crisco
2 Tbsp parsley, chopped or 1 Tbsp of dill weed
1 1/4 c milk
Instructions
Simmer all stock ingredients, first set, in water for about 45 min.
Remove chicken from pot and cool until able to handle. Skin and bone chicken and cut or tear into small pieces.
Strain stock reserving 3 c or so.
Add chicken and ingredients list for soup, second set. Bring to a simmer while you are preparing the dumplings.
Dumplings can either be made with Bisquick or you make them with the ingredients listed above
Mix dry ingredients and cut in Crisco, using a pastry blender or two knives.
Add parsley or dill and stir milk in with a wooden fork. Do not over mix.
Drop by large spoonfuls on top of the simmering soup. Simmer 5 min with the lid off, then cover and simmer 15 to 20 min longer. Serve immediately.
Originally Submitted
2/16/2013
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