This is my daughters favorite thing I make, she says it's her favorite because "it actually tastes good", which is a great compliment coming from my pre-teen!
Ingredients For step 1
1 whole chicken
2 T olive oil
3 whole onions, quartered
3 carrots peeled and cut into large chunks
3 garlic cloves
3 celery stalk
1t poultry seasoning
2 bay leaves
1T dried rosemary
4 cups water
Ingredients for step 2
1 quart chicken broth
3 carrots, peeled and diced
1 can corn, drained
2 cups all purpose flour
4 tsp baking powder
1 tsp sugar
1 tsp poultry seasoning
1 cup milk
Method (step 1), making the stock
Brown chicken on all sides in olive oil, I use my lodge cast iron dutch oven.
Add onion, carrots, garlic, celery, salt, pepper, bay leaves, rosemary and water. You do not need to cover the chicken, if you do it will result in a watery less tasty broth.
Bring to a boil and turn heat back to medium and simmer for 3 hours.
Method (step 2), making the dumping soup
Drain the broth and set aside the chicken carcass. This is your stock, bring back to a boil in your dutch oven and add the quart of broth.
Shred the chicken meat that was used to make the stock and put back into the dutch oven along with the diced, raw carrots and corn. You can discard the bones and vegetables used in making the stock.
In a medium sized bowl mix together flour, baking powder, sugar, salt, poultry seasoning. Slowly stir in the milk until the batter is thin enough to scoop up onto rounded teaspoons.
Add to boiling soup and cook uncovered for 10 mins and cook a further 10 mins covered.