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Chicken Dumpling Soup




Source of Recipe


Recipe Ring--Cooking With David






Recipe Introduction


Makes 1 gallon





List of Ingredients



• 3C chopped cooked chicken breast
  
• 2 eggs
  
• 4 3/4C chicken broth, divided
  
• 1C flour
  
• 1/4C chopped fresh parsley
  
• 2t salt
  
• 1/8t black pepper
  
• 1/2t dried tarragon
  
• 1/4C butter
  
• 2C chopped onion
  
• 1 1/2C thinly sliced celery
  
• 2 cloves garlic, minced
  
• 1/2C flour
  
• 2 quarts chicken broth
  
• 1 1/2t salt
  
• 1 1/2C chopped carrots
  
• 3C chopped cooked chicken breast
  






Instructions



1. In a blender or food processor, combine 3C cooked chicken, eggs, 3/4C chicken broth, 1C flour, parsley, 2t salt, pepper, and tarragon. Process until smooth.
   
2. In a large pot, bring 4C 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 1/2C flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2t salt and carrots. Cover, reduce heat, and simmer 15 minutes. Stir in dumplings, reserved liquid and 3C cooked chicken. Simmer 15 minutes more before serving.