Boil
one chicken or chicken parts until tender. Remove chicken from broth to cool and add one
pound of carrots, cut in small pieces, half
cup of raisins and the dumpling dough. Cook about half an hour. Remove chicken from bones and cut up. Add chicken to soup. Season to taste. (Grandma always sprinkled nutmeg on hers, Barbara
Seng says she just uses a bit of salt and pepper.)
