"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Dumpling Soup Recipe

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This recipe for Chicken Dumpling Soup, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Rooney
Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
see directions

Directions:
Directions:

You will need:
About 4 Chicken Bouillon cubes
1 Chicken (I usually bake a whole chicken and use the meat from that. You can make it the night before or cook it while the rest of the soup in simmering and then add it to the soup)
One cup diced Celery
One cup diced carrots

To make the dumplings:
two large eggs
enough flour until it is thick and not sticky anymore(around a cup or so)
1 tsp. baking soda
1 teaspoon chicken seasoning
1/2 teaspoon salt (or to liking)

Mix together in a bowl and then use a small spoon to place small pieces of the dumplings into the already warmed broth. Remember the dumplings will double in size.

Cook on the stove top for an hour or 1 1/2 hours.

 

 

 

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