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Chicken Soup with Dumplings

Source of Recipe


adapted from Bill Lowery recipe






List of Ingredients



• 2 or 3 chicken thigh pieces
  
• 1 cup chopped onion
  
• 1 cup chopped celery
  
• 1 cup sliced carrots
  
• 1 cup corn
  
• 1 cup baby lima beans
  
• 2 quarts chicken broth
  
• dash of cayenne
  
• 1 tsp. worcestershire sauce
  
• 1 whole lemon, quartered
  
• ----------
  
• DUMPLINGS:
  
• 1 cup Bisquick baking mix
  
• 1 egg
  
• milk as needed
  






Instructions



1. Saute chicken until tender; cool, bone & dice.
   
   
2. Saute onion, celery and carrot in chicken drippings.
   
   
3. Combine chicken & sauteed vegetables with chicken broth, adding corn, lima beans, cayenne, worcestershire and the lemon.
   
   
4. Simmer until vegetables are done.
   
   
5. Remove lemon quarters.
   
   
6. Dumplings: Combine Bisquick with egg and enough milk to make a soft batter.
   
   
7. Drop by small spoonfuls into simmering soup and cover, cooking 10 - 15 minutes until dumplings test done with toothpick. (Do not test until time is up - resist the urge to lift the lid & peek . . .)
   
   
8. Serve immediately.
   
   






Final Comments


Adding a quartered lemon to any chicken soup/stew recipe gives it just a little kick & keeps it from being quite so bland.