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Monday, October 12, 2009

Monday Night Is Soup Night

During Monday Night Football Season my sister, Joy and her family reserve their Monday suppers for Soup.
Monday night is better known at The Schindler House as "Soup Night".
Sometimes Mark will make soup and add his famous homemade noodles!
My family loves Chicken and Dumplings.










Ingredients

Chicken:

  • 1 (2 1/2-pound) chicken, whole or cut up
  • 3 ribs of celery whole
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 1 can evaporated milk

Dumplings:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • Ice water

Directions

Place the chicken and celery, in a large pot. Add 4 quarts of water and salt and pepper generously. Bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and debone. Put the chicken in a separate bowl while you prepare the dumplings. Keep the broth warm over low heat.
To prepare the dumplings: Mix the flour with the salt in a mixing bowl. At the center of the flour, drizzle a small amount of ice water over the flour. Using a spoon, and moving from the center to the sides of the bowl, gradually add all of ice water. Knead the dough and form it into ball.
Sprinkle flour onto a clean surface. Roll out the dough, working from center to 1/4-inch thick. Let the dough sit for several minutes.
Whisk the cream of chicken soup to the pot of broth  and simmer gently over medium-low heat.
Cut the dough into long 1-inch pieces. Cut each long strip into 2 inch pieces  and drop into the simmering soup.  Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 4 to 5 minutes. Once the dumplings are done, lower the heat and add the chicken. I usually thicken my soup with cornstarch(see below). The last ingredient is a must in my book.  I add one large can of evaporated milk to the soup.  This makes it extra creamy.
If the chicken soup is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the soup.

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