Chicken Dumpling Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole chicken
Large stock pot filled 3/4 way to top
5 sliced carrots
5 sliced stalks of celery
1 chopped Yellow onion
1 tbsp chopped garlic
1 bunch fresh parsley, chopped
5-7 tbsp chicken Better Than Bullion (to taste)
Salt and Pepper to taste
Dumplings:
4 eggs beaten
1 ½ c flour
½ tsp salt
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Directions: |
Directions:Put chicken and water in the pot. Bring to a boil. Simmer for 1 hours. Strain liquid and put back in pot for soup base. Remove skin from chicken, de-bone and chop into small pieces. Add chicken back into the pot with the vegetables and bullion. Cook until vegetables are tender. Season to taste.
Dumplings:
Mix beaten eggs with flour and salt (may need more flour if too tacky). You can put dough on floured surface, roll out and cut into same size pieces for more uniformed dumpling. Or drop a tsp into boiling water until cooked. The dumpling is done when if rises to the surface. Add to the soup once cooked. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is a good recipe for the cold winter nights in Wisconsin. You can also use rice or noodles instead of dumplings.
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