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Chicken Noodle Dumpling Soup
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Sunday, 24 September 2006
I dunno if this is a family recipe in the true sense that it is unique to the family, but my mother makes it all the time, and I've never quite had anything like it. Mmmm...
1 whole fryer chicken, cut into pieces or 1 package of breasts
6 - 8 cups water or to cover
3 - 4 chicken boullion cubes
1/2 tsp garlic powder
1 - 1-1/2 tbsp Old Bay Seasoning
1 - 1-1/2 tsp poultry seasoning
1/4 tsp basil
1/2 tsp paprika
6 - 8 oz Kluske style noodles (thick, flat egg noodles)
1/3 to 1/2 cups Bisquick mixed with enough milk to make a paste Cook chicken in water until done. Remove chicken and set aside to cool slightly. Add all seasonings and noodles and briing to boil to cook noodles according to package directions. Skin and debone chicken and cut into small pieces. Return to soup. Add small spoonfuls of the Bisquick mixture and cook as dumplings or stir through to enrich the broth.
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