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Chicken Dough Soup Recipe

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

Contributor:  
Contributor:  
Jennie Hoffman

Category:
Category:

Ingredients:  
Ingredients:  
1 Whole Chicken
2 Large Carrots
2-3 Stalks of Celery
1 Onion, quartered
1 bay leaf
1 Whole clove garlic
2 Quarts of water, or more as needed to cover chicken
1 T. salt
2 tsp pepper

DOUGH
2 Cups Floour
2 eggs, beaten
1 tsp. Baking powdeer
1 tsp. Salt
2 T. of water, more if nessessary

Directions:
Directions:
Place Chicken in a large soup pot. Add the vegetables, and seasoning and cover with water.
Bring to a boil, then cover and reduce heat to simmer for about an hour or until chicken is cooked through.
Remove chicken to a board to cool. Strain broth and return to pot. When chicken is cool enough to handle, cut or shred into bite size pieces and add back to broth.

Make the dough. In a large bowl, mix all ingredients together to make crumbly dough pieces of various sizes. You may need to add additional water, by small amounts, to get the desired consistency.

Bring the broth back to a boil, drop the dough pieces into broth, a few at a time until all are added. Reduce to a simmer and continue cooking for at least 10-15 minutes. Add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1/2 - 2 hours
Personal Notes:
Personal Notes:
This is an old family favorite. Both of Penny's Grandmothers as well as her mom made it. We often had it when we didn't feel well. This can be made easier and quicker by using boneless breasts and 2 cartons of good chicken stock.

 

 

 

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