Chicken Soup With Little Dumplings Recipe
Ingredients
3 1/2 cups chicken stock or 2 cans (13 3/4 ounces each) chicken broth
1 small onion, quartered
1 stem celery, cut in 4 pieces
1/4 teaspoon thyme
1 1/2 teaspoons dried parsley flakes
1/2 teaspoon salt
1 egg
1/4 cup all-purpose flour
1/8 teaspoon salt
Directions
Combine chicken broth, onion, celery, thyme, parsley and salt in 2-quart casserole.
Cover.
MICROWAVE 8 to 10 MINUTES on HIGH, or until mixture begins to boil.
Reduce setting.
MICROWAVE 5 MINUTES on '6', or until celery and onion are soft.
Remove vegetables with slotted spoon, discard.
While soup is cooking, combine egg, flour and salt in 1 quart mixing bowl.
Beat until batter is smooth.
After removing vegetables, drop batter into soup by rounded half-teasponfuls.
Do not cover.
MICROWAVE 2 to 3 MINUTES on '6', or until dumplings rise to the surface and firm.
For ovens without solid state heat control, after stock boils MICROWAVE 6 MINUTES on '5'.
Remove vegetables and add dumplings.
MICROWAVE 2 MINUTES, 25 SECONDS to 3 MINUTES, 35 SECONDS on '5'.
Cover.
MICROWAVE 8 to 10 MINUTES on HIGH, or until mixture begins to boil.
Reduce setting.
MICROWAVE 5 MINUTES on '6', or until celery and onion are soft.
Remove vegetables with slotted spoon, discard.
While soup is cooking, combine egg, flour and salt in 1 quart mixing bowl.
Beat until batter is smooth.
After removing vegetables, drop batter into soup by rounded half-teasponfuls.
Do not cover.
MICROWAVE 2 to 3 MINUTES on '6', or until dumplings rise to the surface and firm.
For ovens without solid state heat control, after stock boils MICROWAVE 6 MINUTES on '5'.
Remove vegetables and add dumplings.
MICROWAVE 2 MINUTES, 25 SECONDS to 3 MINUTES, 35 SECONDS on '5'.
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