Danish Chicken and Dumplings
Chicken Soup
1 stewing hen (chicken)
4 medium potatoes, diced
1 cup carrots, cut in large ieces
1 cup celery and some leaves
1 small onion, chopped
salt and pepper to taste
Cut chicken into pieces, boil in 2 qt seasoned water with onion and chopped celery until chicken is nearly tender. Cool. Remove meat from bony pieces, leaving meaty pieces whole. Add vegetables, cook 10 - 15 minutes.
Dumplings
1 cup water
1/2 cup shortening
1 cup sifted flour
4 eggs
Heat water and shortening to rolling boil., stir in flour all at once. Stir until mixture leaves sides of pan. Beat in eggs, one at a time. Drop by teaspoonfuls into soup, cover and simmer 20 minutes.
- - Mrs. Harlan L. Peterson
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
Chicken Soup
1 stewing hen (chicken)
4 medium potatoes, diced
1 cup carrots, cut in large ieces
1 cup celery and some leaves
1 small onion, chopped
salt and pepper to taste
Cut chicken into pieces, boil in 2 qt seasoned water with onion and chopped celery until chicken is nearly tender. Cool. Remove meat from bony pieces, leaving meaty pieces whole. Add vegetables, cook 10 - 15 minutes.
Dumplings
1 cup water
1/2 cup shortening
1 cup sifted flour
4 eggs
Heat water and shortening to rolling boil., stir in flour all at once. Stir until mixture leaves sides of pan. Beat in eggs, one at a time. Drop by teaspoonfuls into soup, cover and simmer 20 minutes.
- - Mrs. Harlan L. Peterson
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
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