A friendly welcome awaits you in Dunnville is a picturesque community of 12,000 people located along the Grand River on Highway #3, between the Niagara and Hamilton regions, and less than an hour away from the U. S. border.
The Grand River and nearby Lake Erie offer a host of aquatic activities, from swimming, sailing, windsurfing, canoeing and feature prime locations for fishing. Hike through Byng Island Conservation Area or Rock Point Provincial Park or enjoy a stroll along Port Maitland’s beautiful, brand-new pier.
Dunnville has tennis, golf, lawn bowling and swimming facilities and many Bed & Breakfasts to stay in while enjoying these activities. The community’s camping experience is also second to none.
Homemade Chicken Soup
1 x 2-3 lb
1 12 oz
1 10 oz
whole fryer chicken
large whole onion
sprigs fresh rosemary
small carrots, minced
stalks celery, minced
clove garlic, minced
pkg egg noodles
bag fresh spinach, chopped
Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes. Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes.
Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.