Hot and spicy chicken vegetable soup with dumpling topping
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Good chicken stock |
| 2 | Carrots; roll cut | |
| 3 | Stalks of celery; diagonally cut | |
| 1 | cup | Cooked rice |
| 1 | teaspoon | Jim Campbell's smoked hab powder |
| 2 | teaspoons | Madras curry powder |
| Salt to taste | ||
| 1 | cup | Sifted all purpose flour |
| 2 | teaspoons | Baking powder; (single acting) |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Margarine or butter |
| 1 | Egg | |
| ½ | cup | Milk |
| 1 | teaspoon | Calvin's or Jim Campbell's chile powder |
| 2 | tablespoons | Chopped green onion |
Directions
DUMPLING
Top with the following dumpling: Get the soup going well and when the vegetables are all nearly cooked, sift together, the flour, baking powder,sugar and salt. Cut in the marg or butter to fine crumble. Beat egg and add milk, then add to the dry ingredients. Place large tablespoons in the soup(stew) while it is simmering. Cook uncovered for 10 minutes, then covered for a final ten minutes....serve and enjoy. Try a salad of your choice, and nothing else will be needed.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Apr 27, 1999, converted by MM_Buster v2.0l.