Great recipe

Roasted Chicken Dumpling Soup

THIS was made by my friend BOBBI AND IS AMAZING: DO TRY IT!

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I usually make this soup using the leftovers from a Roast Chicken dinner. It is usually a two-day process.
Soup Ingredients:
1 large roasting chicken
1-2 red bell peppers
3 large onions
3-4 cloves of garlic
3-4 ribs of celery
4-6 carrots
1 bunch of parsley (cilantro is good also)
1 red jalapeno or some type of hot red chili
2 Bay leaves
Chicken Soup Base (Better Than Bouillon works well)
Turmeric for color

Dice two onions, two carrots and bell pepper.
Place on the bottom of a covered roasting pan along with the whole garlic cloves.
Place your cleaned and dried chicken on the bed of vegetables.
Oil the chicken with olive oil. Salt to taste.
Cover and place in a preheated 375-degree oven for 1.5-2 hours until browned and cooked to an internal temperature of at least 165 degrees. The cover helps retain the juices. I use a clay roaster soaked in water to maximize the yield of liquid.
Let the chicken cool.
Pick off all the meat and reserve the vegetables and liquid. Chill.
Put everything else (skin and bones) in a large stockpot.
Cover the skin and bones with water, add a couple bay leaves and bring it to a boil.
Simmer the bones for at least 3-5 hours. Stir occasionally to prevent sticking.
Strain out the bones, skin and bay leaves.
Skim the fat off of the reserved vegetables with liquid and save it for the dumplings.
Add the chicken meat and reserved vegetables with liquid to the stockpot.
Dice remaining vegetables and add to the soup. Make sure to dice the chili finely and don’t use the seeds or white ribs unless you want the soup to be spicy.
Add water to desired consistency and Chicken Soup base to taste. Add turmeric to color if needed.
Simmer for 1 hour.

While the soup is simmering, make the dumplings.

Prepare a large pot of well-salted water, add the reserved chicken fat and bring to a rolling boil.
4 cups flour
3 eggs
1 cup water
1 Tbs. Salt
Mix the ingredients until they just come together. Grab a handful of dough and begin pulling off small portions and dropping them in the boiling water. When you have used half the dough, stir the dumplings, cover the pot and boil for 10 minutes. Lift out the dumplings and put into the soup. Using the same water, prepare the second batch of dumplings and put in soup when finished.
Adjust water and soup base to desired thickness (more broth or less) Enjoy!!!