BB Chicken Soup

Broiler Fryer, cut up


Sprig of fresh rosemary

several sprigs of fresh parsley

one or two bay leaves

optional: carrots, celery, potato (discard after cooking)




Chicken Boullion

Acini Pepe *44 pasta (I use Ronzoni)

Boil chicken for an hour, remove chicken, optional vegetables if used and herbs. Chill in fridge. Remove as much chicken fat as you wish. (you can eat the chicken but I think most of the flavor is boiled out of it. Happy puppy time!)

To make soup add a tsp boullion for every cup of broth. Add pasta according to box directions. (1/2 box for four cups of broth) Cook according to package directions.

You can also reheat broth, add chicken and make dumplings.


Chicken Soup with Filled Dumplings
3 lb. broiler-fryer, cut up

3 chicken bouillon cubes

6 cups water

2 sprigs parsley

2 stalks celery, cut up

1 carrot, sliced

1 small onion, cut up

2 tsp salt

1/4 tsp pepper

1 bay leaf

1 recipe Filled Dumplings

In Dutch oven, combine chicken, bouillon and water. Add parsley, celery, carrot, onion, salt, pepper and bay leaf. Cover and simmer 1 hour or till chicken is tender, remove chicken from broth. Strain broth and discard vegetables. Skim off the excess fat. Return broth to pan. Remove chicken meat from bones; dice 1/4 cup meat and reserve for filling. Chop remaining chicken and add to broth.

To make Filled Dumplings: For dough, beat 1 egg with 1 TBSP of water. Add 2/3 cup all-purpose flour and 1/4 tsp salt. Knead on lightly floured surface a few minutes. Cover; let rest 20 minutes.

Meanwhile make filling for dumplings. Combine the reserved diced cooked chicken, 1/4 cup finely chopped cooked spinach, 1 egg, 2 TBSP grated Parmesan cheese, 2 TBSP fine, dry bread crumbs, 1/8 tsp salt, 1/8 tsp tried thyme, crushed, and a dash of ground nutmeg; mix well. Roll dumpling dough to 1/8-inch thickness. Cut in sixteen 2-inch circles. Place 1 1/2 tsp filling on one half of circle. Moisten edge. Fold dough over; seal edges with tines of fork.

Bring broth to simmering; drop in Filled Dumplings. Cook covered, 10 minutes. Season to taste. Top with snipped parsley. Makes 6 servings.



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  Käsespätzle Lemon Meringue   Chocolate Chip Cookies Cantaloupe Ice Cream
  Cheese Enchiladas     Peanut Butter Cookies French Breakfast Puffs

Green Enchiladas

Chocolate Mousse   Snickerdoodles Gretchen's Salsa
    Chicken Enchiladas     Wendy's No-bake Cookies Anna's Artichioke Dip
Royal Lunch Milk Crackers   Chicken Cacciatore Meringue shells   Chocadamia Coconut Delights Pan de bono (Columbian Cheese Bread)
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    Southern Fried Chicken     Dutch White Ginger Cocktail Sauce
    Chicken a lá ling     Gingerbread Boys Eggnog
    Chicken and Dumplings     Scones Almond Roca
    Beer butt chicken       Mom's Rye bread


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