Chicken Soup And Filled Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (3-pound) broiler-fryer, cut up |
1 small onion, thinly sliced |
2 stalks celery, cleaned and cut into 2-inch pieces |
1 carrot, sliced |
2 sprigs fresh parsley |
1 bay leaf |
2 teaspoons salt |
1/4 teaspoon pepper |
1 1/2 quarts water |
filled dumplings |
chopped fresh parsley |
Directions:
1. Combine chicken, onion, celery, carrot, parsley sprigs, bay leaf, salt, pepper, and water in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 hour.
2. Remove chicken; set aside. Strain broth through several layers of damp cheesecloth. Reserve vegetables for other uses. Skim fat from broth. Return broth to Dutch oven.
3. Remove chicken from bones; chop meat, reserving 2 tablespoons chopped chicken for use in Filled Dumplings. Add chopped chicken to broth.
4. Bring broth to a boil. Reduce heat; add Filled Dumplings to broth. Cover and simmer 10 minutes.
5. Ladle soup and Filled Dumplings into individual serving bowls; garnish with chopped fresh parsley. Serve warm.
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