Chicken Dumpling Soup


1 sm. stewing chicken or hen
2 onions, diced
1 parsley root (cream in color, carrot-like)
3 stalks celery
2 bunches fresh parsley, diced
1/2 cup water
1/2 cup milk


Cut up chicken (hen) into parts and rinse well. Cover chicken with water; go 1 inch over top of chicken. Bring to a boil. Once at a rapid boil, spoon off cream-colored residue and add the diced onion. Cook for 2 hours. Put in the parsley root (cut it as you would carrots) and the carrots, celery and diced parsley. Add 2 tablespoon salt. Cook 1 hour.
TIP: You must use a stewing chicken or hen as fat content in regular chicken is not sufficient enough.
Mix milk and water; add to eggs and add a little salt. Add flour until mixture does not fall off your spoon. It will be a thick, gooey mixture! 1/2 teaspoon makes 1 dumpling. Put in a pot of boiling water. Only fill pot approximately 1/2 full since these dumplings take up a lot of room. Cook dumplings for 45 minutes. Lid on pot should be tipped. Add dumplings to chicken soup and enjoy!




6.0 servings


Wednesday, December 23, 2009 - 10:03pm



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