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Chicken Dumpling Soup




Source of Recipe


Jeanie Gilbertson, restaurant manager, Bar-B Travel


List of Ingredients




2 quarts water (about)
1/4 cup chicken base
1/4 cup chopped onion
1/2 cup chopped celery
3/4 cup chopped carrots
3/4 pound boneless, skinless chicken breast, cooked and diced
1 tablespoon yellow food coloring
6 large eggs, beaten
4 to 5 cups flour
1 teaspoon salt



Recipe



Using 2-gallon soup pot, combine water and chicken base. Heat to mix. Add onion, celery, carrots and chicken. Add food coloring; bring to boil. Continue to boil while making dumplings.

To make dumplings, gradually add flour and salt to beaten eggs, mixing with wooden spoon. Continue to add flour until firm yet sticky dough is formed.

When vegetables are tender, transfer dumpling dough to plate. With plate near boiling broth, cut off bits of dough the size of small eggs with large serving spoon. Drop into broth.

Cook until dumplings float to top.

Makes 7 to 10 servings