From Rowena at Moostruck Farms:

Ingredients:

Soup:

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3 quarts water
  • ¼ cup chicken bouillon granules (I use Better than Bouillon)
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 1/ teaspoon ground allspice
  • 6 cups uncooked wide noodles
  • 4 cups sliced carrots
  • 1 package (10 ounces) frozen mixed veggies (I use just peas)
  • ¾ sliced celery
  • ½ cup chopped onion
  • ¼ 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
  • ½ teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons vegetable oil

Directions:

Soup:

  • In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 1 ½ hours.
  • Remove chicken; allow to cool.
  • Strain broth; discard bay leaf and peppercorns.  Skim fat.
  • De-bone chicken and cut into chunks; return chicken and broth to pan.
  • Add noodles, vegetables, rice and parsley; bring to a simmer.

Dumplings:

  • Combine 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).

Yield:  20 servings.

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