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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 1 |
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A well rounded chicken soup with delicious chicken and herb dumplings. Ingredients:
3 cups chopped cooked chicken breast |
2 eggs |
4 3/4 cups chicken broth, divided |
1 cup all-purpose flour |
1/4 cup chopped fresh parsley |
2 teaspoons salt |
1/8 teaspoon black pepper |
1/2 teaspoon dried tarragon |
1/4 cup butter |
2 cups chopped onion |
1 1/2 cups thinly sliced celery |
2 cloves garlic, minced |
1/2 cup all-purpose flour |
2 quarts chicken broth |
1 1/2 teaspoons salt |
1 1/2 cups chopped carrots |
3 cups chopped cooked chicken breast |
Directions:
1. In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
2. In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
3. In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
4. Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.
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