Chicken Soup with Corn Dumplings:
NOTE: This recipe uses Turmeric & Black Pepper.
Ingredients:
1) Chicken Half Breast - 1
2) Chicken Soup Broth or Bouillon - 1 to 2 Tspns.
NOTE: For this recipe, Chicken Better Than Bouillon (BTB) was used.
3) Olive Oil - as needed
4) Lemon Juice - as needed
5) Frozen Mixed Vegetables - 1/4 Cup
6) Garlic - 1/8 Cup
7) Scallions - 1/8 Cup
8) Turmeric - 3 Tspns.
9) Black Pepper - 2 Tspn.
10) Corn Meal - 1/4 to 1/2 Cup
11) Corn Harina - 1/4 Cup
12) Mashed Potato Flakes - 1/8 Cup
13) Baking Soda - 1 Tspn.
14) Eggs - 1
15) Half N Half - as needed
16) Water - as needed
16) Annaheim Pepper - 1/4 to 1/2
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Procedure:
1) Dice the Garlic and cross cut the Scallions.
2) Set aside.
3) Dice the Annaheim Pepper.
4) In a Bowl, mix Corn Meal, Harina, Potato Flakes and Baking Soda.
5) Add Eggs, Half n Half, Annaheim Pepper and 1 Tspn Turmeric.
6) Mix and Knead the Dough.
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7) Create Dumplings as Dough Balls about 1/2 to 1".
8) Set aside.
NOTE: Corn Meal Dumplings need to be cohesive balls. The Dough cannot be fluid and cannot be poured onto the surface of the Soup.
NOTE: Larger Dumplings can be broken up while consuming the Soup.
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9) Cross cut the Chicken Breast and then halve the pieces.
10) Pour about 3 to 4 cups Water or Chicken broth into a pot.
11) Add Chicken Pieces, Mixed Vegetables, Scallions and Garlic.
12) Add 2 Tspns. Turmeric and 1 Tspn. Black Pepper.
13) If using Water, add Bouillon or BTB.
14) Heat the Soup.
15) Add Dumplings after the Soup comes to a boil.
16) Continue heating until Dumplings are cooked.
NOTE: The Dumplings will rise and float as they cook. After they have floated for 5 to 10 minutes, consider the Soup finished.
17) Pour into soup bowls and serve.
Serves 2 to 4.
