Last week it was barbecue but with the first snap of cool weather, I start thinking about soups. I've made this recipe so many times and yet realize today as I create this post that I have never written it down or thought too much about the ingredients. Some get included if they are on hand…and some not!
My grandmother made a version of this soup and my mother before me and I've been cooking it for years; I think the mushrooms, white wine and balsamic vinegar are my twists on an old and comforting favorite.
Ingredients
Soup
Olive oil
1 whole chicken, cut into pieces
1 large onion, diced
3-4 large carrots, sliced
1 cup celery, sliced
2 cloves garlic
1 cup mushrooms, sliced (optional)
2 cups chicken stock (canned is acceptable)
1 cup white wine (optional)
2-3 Tbsp Balsamic Vinegar
2 Tbsp salt
Black pepper to taste
Bay leaf
Dumplings
2 cups Bisquick
2/3 cup milk
2-3 sprigs of parsley, minced (optional but sure attractive!)
Preparation
If using mushrooms, saute in olive oil until just tender and remove from stockpot; they'll be added later with peas.
Add onion, carrots, celery and garlic to oil and saute lightly for about 5 minutes. Add chicken parts and saute lightly til skin starts to turn brown.
Add chicken stock, white wine, balsamic vinegar, salt, pepper and bay leaf to pot; if necessary, add enough water to cover all ingredients and bring to simmer. Cover and cook approximately 60 minutes til meat is tender and falling off of bone. Remove the chicken from the stock and allow to cool. Once cool, remove skin and bones; pull if necessary into bite size pieces and return chicken to pot.
Taste soup and correct seasoning; add peas and mushrooms and bring soup back to boil.
Mix Bisquick and milk just until soft dough forms. Drop by spoonfuls onto boiling soup, reduce heat. Cook uncovered 10 minutes, Cover and cook additional 10 minutes.
I've always used Bisquick…guess that was a family tradition. It's a combination of flour, leavening and shortening but you can use any recipe you have instead for dumplings.
Enjoy!
Previous post: Lasagna with Béchamel Sauce
Next post: French Onion Soup
{ 5 comments… read them below or add one }
Chicken Soup is one of my favorite dishes of all time. it is very tasty and the ingredients are very available. sometimes i put a dash of chili over my chicken soup because i like it spicy hot.
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”
Best regards,
Vincent
petitchef.com
i love to eat Chicken Soup, my mom used always serve that dish with me specially when i am sick during my childhood days.
This is what I always cooked for my children when sick too…or take to a neighbor when they get a cold or the flu. Maybe it’s the nutrients but I just like to think it has some magic!
Awesome recipe….looks so gorgeous. Have bookmarked it. Thx lots for recipe!
{ 1 trackback }