Chicken Soup With Little Dumplings
|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|
|Dried parsley flakes||1 1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
Combine chicken broth, onion, celery, thyme, parsley and salt in 2-quart casserole.
MICROWAVE 8 to 10 MINUTES on HIGH, or until mixture begins to boil.
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'.