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Chicken Broth & Dumpling soup's picture
  Diced cooked chicken 1 Cup (16 tbs) (From Basic Chicken Broth)
  Cooked chicken liver 1
  Egg 1
  Flour 1⁄3 Cup (5.33 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Nutmeg 1 Dash
  Chopped parsley 1 Tablespoon
  Water 1 Cup (16 tbs)
  Chicken broth 6 Cup (96 tbs) (Basic)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Chicken fat/Butter / margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Frozen mixed vegetables 10 Ounce (1 Package)
  Salt 1⁄2 Teaspoon
  Diced cooked chicken 1 1⁄2 Cup (24 tbs) (From Basic Chicken Broth)

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.

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Chicken Broth & Dumpling Soup Recipe