Preparation time: 20 min Cooking time: 1 hrs 45 min
Yield: 6 (1 3/4-cup) servings
|2||pounds chicken wings|
|1||large (1 cup) onions, chopped|
|3||carrots (1 1/2 cups), sliced|
|2||ribs (1 cup) celery, chopped|
|1/2||teaspoon garlic salt|
|1||cup all-purpose flour|
|1 1/2||teaspoons baking powder|
|2||tablespoons cold LAND O LAKES® Butter|
|3||tablespoons chopped fresh parsley|
Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes). Reduce heat to low. Cover; cook until chicken is tender and comes off bones (1 to 1 1/2 hours).
Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin. Strain broth.
Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Cook over high heat until mixture comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until carrots are tender (5 to 10 minutes).
Meanwhile, stir together flour, baking powder and 1/4 teaspoon salt in small bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes. Uncover; continue cooking 10 minutes. Salt and pepper to taste.
Nutrition Facts (1 serving ): Calories: 490, Fat: 29g, Cholesterol: 130mg, Sodium: 870mg, Carbohydrates: 25g, Dietary Fiber: 3g, Protein: 32g