1/2 ts Sage 4 Stalks celery ; chopped 1 ts Thyme 1 Small yellow onion ; chopped 3 ts Baking Powder 3 Carrots ; cut up 1 tb Dill weed 3 c Strained stock 1 Whole chicken 2 1/2 c Flour TO MAKE STOCK 1 Yellow onion 2 Carrots ; chopped 2 Bay Leaves 3 tb Crisco FOR DUMPLINGS Pepper 2 ribs Celery ; chopped 1 1/4 c milk 1 Pinch salt 2 ts Sage 1 ts Salt 5 qt Water FOR CHICKEN SOUP BASE 2 tb parsley, fresh ; Chopped
Servings
INSTRUCTIONS
Simmer all stock ingredients in water for about 45 minutes. 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 cups or so. Add chicken and ingredients list for soup. 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 overmix. Drop by large spoonfuls on top of the simmering soup. Simmer 5 minutes with the lid off, then cover and simmer 15 to 20 minutes longer. Serve immediately.
This is also from "Cooks American" and was one of my favorites back in my meat-eating days, along with his Yankee Pot Roast from the same book. I don't think I ever added dill and never used Bisquick.