bringing the soup to a boil before simmering
finished soup, garnished with cilantro
This is my own recipe, and the description below is partially a re-post from open901. Today, I made one pot of spicy chicken n’ dumplings and used leeks instead of onion. I also used a pre-cut chicken for the first time. It was a bit more expensive, but at least I did not have to waste the giblets. Otherwise, the recipe is the same as the spicy version that Myha and I made, below.
Original recipe:
We made two pots of Chicken ‘n Dumplings – one regular and one spicy. For each pot, we used:
2-1/2 to 3 lb. Chicken (whole) Get a free-range chicken if you can. 4 C Water 4 C Chicken broth – this is a key, so spend the extra $$ on the good stuff if you can. The free-range broth that comes in the carton is best. Organic or regular, but not the low sodium. 1-2 Carrot, roughly chopped 1-2 Medium onion, cut into quarters 3 smallish red potato, cut into quarters (I often omit) 1-2 Stalk of celery, roughly chopped 1/2 lb Crimini mushrooms, chopped Head of italian parsley (for regular) or a bunch of cilantro (for spicy) 1/2 t Salt 1/4 t Freshly ground pepper Menudo Mix 2 bay leaf Dumplings:
2 C All-purpose flour 1/2 t Baking soda 1/2 t Salt 1 – 2 C Buttermilk