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Chicken Dumpling Soup


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Member since 2006

Serves 8-12 | Prep Time | Cook Time

Ingredients

2 quarts (8 Cups) Chicken Stock
1-2 lbs. chicken meat
1 medium onion, peeled and diced (about 1 Cup)
2-3 carrots, peeled and diced (about 1 Cup)
2 stalks celery, ends removed, diced (about 1 Cup)
1/2 tsp. bouquet garni
1/8 tsp. ground celery seed
1-2 tsp. salt
1 tsp. black pepper
Dumplings:
1 Cup all-purpose flour
1 egg
1/3 Cup milk or water (using all milk yields softer dumplings; we use half milk, half water)
1/2 tsp. salt


Add the stock to a large soup pot and bring to a low simmer. Add the vegetables, bouquet garni, ground celery seed, salt, & pepper. Simmer until the vegetables are tender, about 30 minutes. Add the chicken for the last 5 minutes of cooking so it doesn't break up in the soup. In a separate large pot, bring 2 quarts of water to a boil. In a medium bowl, combine the flour, egg, milk, water, and salt and stir until smooth. Once the water is boiling, drop teaspoonsful of dumpling batter into the water and cook for 5 minutes, or until the dumplings float. Cooking dumplings in the soup will make the soup cloudy. When the dumplings are ready, drain the water off, add to the soup, and serve.



Pairs Well With


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