"The belly rules the mind."--Spanish Proverb

Chicken Dumpling Soup Recipe

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

Sarah Pfarr
Added: Thursday, April 2, 2009


1 3 to 3 1/2 lb. chicken
1 onion cut in half
2 celery ribs cut in 3 inch pieces
2 carrots cut in 3 inch pieces

2 celery ribs diced
3 carrots diced
1 C. chopped onion


2 C. flour
1/2 t. salt
1/2 t. baking soda
2 eggs
2 T. sour cream
2 T. butter

Put the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 hour more over medium heat.
Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Mix up dumplings.

Add butter, eggs, sour cream and salt. Mix well. Add flour and baking soda. If needed add milk to make dough the consistency of mashed potatoes. Do not overmix or dumplings will be tough. When vegetables are cooked in broth, bring to a boil and add dumplings. Use a teaspoon, they should be quite small. Add all the dumpling mix and cook another 15 minutes.

Thicken soup with a roux:
4 T. flour
6 T. water
Cook 5 more minutes. Season with salt and pepper




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