Bar-B Travel Plaza Chicken Dumpling Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe comes from Jeanie Gibertson, the restaurant manager, at the request of the of the Journal Sentinel Milwaukee. I would leave the food coloring out. Prep and cook time are guesstimates as they are not listed. Ingredients:
2 quarts water |
1/4 cup chicken base |
1/4 cup onion, chopped |
1/2 cup celery, chopped |
3/4 cup carrot, chopped |
3/4 lb boneless skinless chicken breast, cooked, diced |
1 tablespoon yellow food coloring |
6 eggs, beaten |
4 -5 cups flour |
1 teaspoon salt |
Directions:
1. Using a 2 gallon soup pot, combine water and chicken base. Heat to mix.
2. Add onion, celery, carrots and chicken.
3. Add food coloring, if using, and bring to a boil.
4. Continue to boil while you make dumplings.
5. To make dumplings, gradually add flour and salt to beaten eggs, mixing with a wooden spoon.
6. Continue to add flour until firm yet sticky dough is formed.
7. When vegetables are tender, transfer dumling dough to a plate.
8. With a plate near the boiling broth, cut off bits of dough the size of small eggs with a large serving spoon; drop into broth.
9. Cook until dumplings float to the top.
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