Two Day Chicken and Vegetable Soup with Dumplings

It’s November and raining in Vancouver…what a surprise. I made Jamie Oliver’s Perfect Roast Chicken the other night and rather than chuck out the carcass I did the Scottish thing – I made soup stock. But then I got lazy. So two days later we are having chicken and dumplings (good ol’ Bisquick).

Ingredients:
1 roasted chicken carcass (meat left on the bone) and any left over roasted veg
1 tsp white pepper balls
1 bay leaf
1 tsp salt
2 allspice balls

Put the carcass and any left over veg into a stock pot and cover with water. Add the remaining ingredients and bring to a boil. Simmer for 1 hour or more, cool and strain. Make whatever soup you please or make mine.

For this soup saute about 2 c. of mirepoix (equal amounts of diced onion, carrot and celery) in 1 Tbsp butter until the onion goes translucent. Add the stock and a tsp of dried thyme. Let the soup simmer another hour. Chop up 4 boneless, skinless chicken breasts into large chunks and add to simmering broth. Simmer about 7 minutes while you make the dumplings. The dumplings are just 2 c. Bisquick mixed with 2/3 c. milk. Bring the soup to a boil and drop the dumbling dough in one Tbsp at a time until it’s gone. Make sure each dumpling gets dunked under the broth. Reduce the heat and let it simmer for 10 minutes uncovered. Put a lid on the pot and simmer for another 10 minutes. Serve.