In her “Building the Family Cookbook,” Suzanne Fowler gives us this recipe for Our Lady of Lourdes Chicken Soup and Dumplings. Suzanne says, “This chicken soup is named for Our Lady of Lourdes because no one is more like chicken soup for your soul than our Heavenly Mother. She is our loving Mother in the midst of a cold world, just as this soup is warmth in the midst of a cold day.”
Our Lady of Lourdes Chicken Soup and Dumplings
10 cups water 2 lb. chicken wings 2 medium onions, chopped 1 t. salt 3/4 t. black pepper bay leaf 1 1/2 cups sliced carrots 1 cup chopped celery 3/4 t. garlic salt
1 c. flour 1 1/2 t. baking powder 1/4 t. salt 2 T. cold butter 1/2 c. milk 3 T. chopped fresh parsley
In large soup pot, combine water, salt, bay leaf, chicken wings, 1/2 cup of the chopped onion, and 1/2 t. of the black pepper. Cover and bring to boil over high heat. Reduce to a simmer and cook until chicken is tender, about 1 – 1 1/2 hours. Remove chicken from broth; cool and remove meat from bones. Cut chicken into bite-size pieces and set aside.
Strain broth by pouring into a colander placed over a large mixing bowl. Return broth to pot; add reserved chicken. Add remaining onion and pepper, along with the rest of the soup ingredients. Bring soup to a boil over high heat. Reduce to simmer and cook 5 to 10 minutes longer.
In a small bowl, stir together flour, baking powder, and salt. Cut in the cold butter until mixture is crumbly and resembles corn meal. Stir in milk and parsley with a fork. Drop mixture by rounded tablespoons onto the simmering soup. Cover and cook 10 minutes. Remove cover and carefully flip dumplings with a spoon. Continue cooking, uncovered, 10 minutes more. Serves six.