Chicken Broth With Dumplings |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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From my collection of handwritten 1970-1984. Ingredients:
2 medium onions, quartered |
2 carrots, peeled |
4 -5 celery tops |
4 peppercorns |
1 teaspoon salt |
2 bay leaves |
backs necks, wings and giblets of 2 baking hen |
3/4 cup flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 beaten egg (beat first and then divide) |
1/4 cup milk |
Directions:
1. In a heavy soup kettle, bring 2 quarts cold water to a boil. Peel carrots. Put onions, celery, carrots, peppercorns, salt and bay leaves in boiling water. When it comes to a boil again, add chicken. Let simmer 2 hours. Strain through colander. Pick out carrots, cut into thin sticks and return to the broth. Cut soft parts from the giblets and, discarding all gristles, return to the broth.
2. For dumplings: Sift flour and baking powder and salt. Mix 1/2 egg with milk and stir this into flour mmixture. Drop by scant teaspoons into rapidly boiling soup. Cover. These will be done in 5 or 10 minutes. Do not over cook. Serve at once.
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