Chicken Broth & Dumpling Soup
|Diced cooked chicken||1 Cup (16 tbs) (From Basic Chicken Broth)|
|Cooked chicken liver||1|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|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)|
|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.