Chicken Broth & Dumpling soup Recipe
Ingredients
| CHICKEN DUMPLINGS | ||
| Cooked chicken | 1 Cup (16 tbs), diced | |
| 1 cooked chicken liver | ||
| Egg | 1 | |
| Flour | 1/3 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Dash of nutmeg | ||
| Parsley | 1 Tablespoon, chopped | |
| Water | 1 Cup (16 tbs) | |
| 6 cups Basic Chicken Broth | ||
| Green onion | 1/4 Cup (16 tbs), chopped (SOUP) | |
| 1/4 cup chicken fat, butter or margarine | ||
| Flour | 1/4 Cup (16 tbs) (SOUP) | |
| Frozen mixed vegetables package | 1 (SOUP) | |
| Salt | 1/2 Teaspoon (SOUP) | |
| Cooked chicken | 1 1/2 Cup (16 tbs), diced (SOUP) | |
Directions
1. Combine chicken, liver, egg, flour, milk, salt, pepper and nutmeg in blender; blend at high speed until smooth. Turn into small bowl, stir in parsley; cover.
2. Bring water and 1 cup of the CHICKEN Broth to boiling in large saucepan. Shape chicken mixture, one-half at a time, into 3/4 inch balls with a teaspoon. Drop one by one into boiling broth. Simmer gently, uncovered, 8 to 10 minutes; remove with a slotted spoon; keep warm. Repeat with second half.
3. Sautl onion in chicken fat, or butter or margarine in kettle or Dutch oven, until soft but not brown, 3 to 4 minutes; stir in flour; gradually add remaining chicken broth; stirring constantly; bring to boiling; add vegetables and salt; cover. Cook 10 minutes, or until vegetables are tender.
4. Add chicken dumplings, cooking broth and chicken; heat 5 minutes. Ladle into soup bowls; serve with crusty bread.
2. Bring water and 1 cup of the CHICKEN Broth to boiling in large saucepan. Shape chicken mixture, one-half at a time, into 3/4 inch balls with a teaspoon. Drop one by one into boiling broth. Simmer gently, uncovered, 8 to 10 minutes; remove with a slotted spoon; keep warm. Repeat with second half.
3. Sautl onion in chicken fat, or butter or margarine in kettle or Dutch oven, until soft but not brown, 3 to 4 minutes; stir in flour; gradually add remaining chicken broth; stirring constantly; bring to boiling; add vegetables and salt; cover. Cook 10 minutes, or until vegetables are tender.
4. Add chicken dumplings, cooking broth and chicken; heat 5 minutes. Ladle into soup bowls; serve with crusty bread.
Chef
