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Chicken Soup With Little Dumplings

Microwaverina's picture
Ingredients
  Chicken stock/Two cans 13 3/4 ounces each chicken broth 3 1⁄2 Cup (56 tbs)
  Onion 1 Small, quartered
  Celery stem 1 , cut into 4 pieces
  Thyme 1⁄4 Teaspoon
  Dried parsley flakes 1 1⁄2 Teaspoon
  Egg 1
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
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'.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup

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