Last post, I promised to show how to make a fabulous Chicken Soup out of that leftover Roasted Chicken! (Bones and All!) Well, here it is, Dumplings and All!
Place Roasted Chicken bones (or fresh, raw chicken pieces) leftover meat, skin, and any remaining vegetables or herbs, in a large pot of water.
Strain the stock, and pick off the remaining pieces of Chicken and return them to the pan along with the strained stock.
Add 2 cups each of chopped carrots, celery, onion. Cook over medium heat until vegetables are soft. Add bag of Fettuccine, or other Pasta, and cook until al dente (refer to past bag for timing).
Make a Rue (1/2 cup of flour stirred into 1/4 cup of butter) Pour into soup to help the sauce thicken.
Add Sea Salt and Pepper to taste.
1 1/4 cup of flour
3 tbsp baking soda
3tbsp COLD butter
1 tsp sea salt
1 tsp pepper
3 tbsp Parsley or Dill
1 cup of buttermilk (use milk plus lemon juice if you do not have buttermilk)
Sift together dry ingredients. Cut cold butter into cubes, then cut into dry ingredients with a pastry cutter, or use fork, until mixture is coarse crumbs. Mix together buttermilk (or milk w/lemon) and egg, pour into dry mix, stir until dough is formed.
Drop by spoonful on the TOP of the Soup; Cover and Simmer 15 minutes.
Serve warm or split and freeze half for later!