Chicken Soup for What Ails Ya (Spanish Puchero)
Ingredients
One whole chicken fryer
1 qt water
Salt & pepper
1 qt chicken broth
3-4 stalks celery (sliced)
2 carrots (sliced thick)
1 small onion (chopped)
2 16oz. cans garbanzo beans
1 Tbls. cumin powder
You can also add peeled chunks of potates to this.
Dumplings: (optional)
2 cups self rising flour
1/4 tsp. pepper
2 eggs well beaten
3 Tbls. melted butter
2/3 cup milk
Instructions
Clean chicken and discard giblets.
In large kettle, boil in water & stock.
Add vegetables & seasonings lowering heat and cook until it almost falls of the bone.
Remove chicken with slotted spoon and pick meat from bones and add back to pot.
Bring back to boil and add *dumplings if desired!
*Dumplings:
In a large bow, sift dry ingredients.
Add egg and melted butter
Add milk slowly. (should be a moist stiff batter)
Drop dough by tablespoons full onto boiling soup or stew.
Cook uncovered over low heat 10 minutes.
Cover and cook 10 minutes longer.