Soup And Spinach Dumplings Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| Water | 6 Cup (16 tbs) | |
| Parsley sprigs | 2 | |
| 2 stalks celery, cut up | ||
| Carrot | 1 , sliced | |
| 1 small onion, cut up | ||
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Spinach Dumplings | ||
| Snipped parsley | ||
Directions
In large kettle or Dutch oven combine chicken and water.
Add parsley sprigs, celery, carrot, onion, salt, pepper, and bay leaf.
Cover and simmer till chicken is tender, about 1 hour.
Remove chicken from broth.
Strain broth; discard vegetables.
Skim off excess fat.
Return broth to pan.
Remove chicken meat from bones.
Chop chicken; add to broth.
Set broth aside.
Prepare Spinach Dumplings.
Bring broth to simmering; drop in dumplings.
Cook, covered, for 10 minutes.
Season soup to taste with salt and pepper.
Top individual servings with snipped parsley.
Add parsley sprigs, celery, carrot, onion, salt, pepper, and bay leaf.
Cover and simmer till chicken is tender, about 1 hour.
Remove chicken from broth.
Strain broth; discard vegetables.
Skim off excess fat.
Return broth to pan.
Remove chicken meat from bones.
Chop chicken; add to broth.
Set broth aside.
Prepare Spinach Dumplings.
Bring broth to simmering; drop in dumplings.
Cook, covered, for 10 minutes.
Season soup to taste with salt and pepper.
Top individual servings with snipped parsley.
Chef
