CHICKEN 'N' DUMPLING SOUP

Chicken 'n' Dumpling Soup image

Meet the Cook: This recipe's one I had to learn to marry into my husband's family! It is the traditional Hinz Christmas Eve meal, served before going to church. My father was a pastor who was always too keyed up from preaching to enjoy a big Sunday dinner. So I learned to make soup early on. Now, my husband is pastor to two rural churches. Our three children are 17, 15 and 13. -Rachel Hinz, St. James, Minnesota

Provided by Taste of Home

Time 2h20m

Yield 20 servings (5 quarts).

Number Of Ingredients 20

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds)
3 quarts water
1/4 cup chicken bouillon granules
1 bay leaf
1 teaspoon whole peppercorns
1/8 teaspoon ground allspice
6 cups uncooked wide noodles
4 cups sliced carrots
1 package (10 ounces) frozen mixed vegetables
3/4 cup sliced celery
1/2 cup chopped onion
1/4 cup uncooked long grain rice
2 tablespoons minced fresh parsley
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon dried thyme
1/2 teaspoon salt
2/3 cup milk
2 tablespoons canola oil

Steps:

In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns., Remove chicken from bones; discard bones. Cut meat into bite-size pieces. Return broth to pan; skim fat. Add the chicken, noodles, vegetables, rice and parsley; bring to a simmer., For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

Nutrition Facts : Calories 198 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 650mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.