Chicken Soup With Dill Dumplings |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 12 |
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This weekend, I invite you to pull out your favorite stock pot and make this hearty soul-soothing chicken soup!! With the additon of light and fluffy herb dumplings, you have a meal in a bowl. A great soup to have on hand for the busy weekend meals. Ingredients:
1/4 cup crisco canola oil |
2 onions, chopped |
3 carrots, peeled and diced |
3 celery ribs, diced |
3 potatoes, peeled and chopped |
3 lbs chicken pieces |
16 cups water |
salt and pepper |
1/4 cup fresh dill, chopped |
1 parsnip, grated |
1 egg |
1/2 cup water |
1 1/4 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3 tablespoons fresh dill, chopped |
Directions:
1. SOUP: Heat oil over medium-high heat in a large 8-quart soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper; bring to a boil.
2. Stir and skim off foam from surface as it boils, 5-10 minutes. Reduce heat to simmer; add 1/4 cup chopped dill and parsnip. Cover and cook for 2-3 hours. The longer it cooks, the thicker it will be.
3. DUMPLINGS: Once soup is cooked, combine all ingredients in medium-size bowl, and stir until until a soft batter forms. Drop batter by teaspoonfuls into simmering soup broth. Simmer for 5 minutes, turn over and continue for another 5 minutes longer. The dumplings will be puffy. Serve immediately.
4. Remove dumplings from leftover soup and store in a separate container in the refrigerator.
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