Recipe by akgrown
Comfort food for colds, rainy days, and long winter's nights. This is an all-day slow cooking soup, from my Grandma Andersen.
Top Review by tammymguard-recipes
We really didn't like this at all. I think it may have been the tarragon. It tasted nothing like the homemade chicken soup I grew up on. I did not try the dumplings because we didn't care for the main part of the soup and I didn't want to put any more effort into it. I did added noodles and we still threw the whole thing out. Sorry.
- 1 roasting chicken
- 2 teaspoons tarragon
- 2 teaspoons thyme
- 2 garlic cloves, minced
- 2 cups celery, chopped
- 1 large onion, diced
- 3 large carrots, grated
- 3 cups flour
- 5 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 8 tablespoons canola oil
- 1 1⁄2 cups milk
- 6 cups water
- salt and pepper
Directions See How It's Made
- Place chicken in a large stock pot. Add enough water to just cover chicken. Simmer covered, until chicken is cooked through.
- Remove Chicken and debone, discard bones and skin. Chop remaining meat.
- Add the rest of Soup ingredients, including chopped chicken, to the broth in the stock pot. Simmer uncovered, 2-3 hours, until veggies are tender.
- For the dumplings, mix together flour baking powder and salt in a large bowl. Add oil and milk, mix until just combined.
- Drop by heaping tablespoonfuls onto simmering soup. Do not mix. Cook for 10 minutes uncovered, then 10 minutes tightly covered. Serve hot by carefully scooping into bowls keeping dumplings intact.