mytimenow – 2008-11-13 5:56 PM
In this neck of the country people jokingly refer to chicken soup as Jewish penicillin. I like mine thick and the ingredients have to be soft, not mushy, with no crunch other than the side of saltines. A couple of you mentioned chicken and dumpling soup. How do you make the dumpling part?
There are a lot of different ways to make dumplings. I cook a whole chicken in a big soup pot with a stick of butter, some “chicken” seasonings, (in my kitchen that’s basil, oregano, garlic salt, ginger, marjoram, rosemary, and some pepper), covered in chicken broth for about 3 1/2 hours, then take the chicken out, putting it in a pan in the oven to stay warm. Then you mix bisquick w/ milk, (don’t ask me how much – I eyeball everything; just make it the consistency of bread dough), drop the dough by tablespoonfuls down into the broth and cook on medium heat till they’re done – again, don’t ask me how long – they’re done when they start to float and look like fluffy clouds. 🙂 Put the chicken back in the pot and let it simmer a few minutes.
Serve and enjoy!