Chicken Dumpling Soup recipe
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Ingredients
- 3 cups chopped cooked chicken breast 2 eggs 4 ¾ cups chicken broth, divided 1 cup all-purpose flour ¼ cup chopped fresh parsley 2 teaspoons salt ⅛ teaspoon black pepper ½ teaspoon dried tarragon ¼ cup butter 2 cups chopped onion 1 ½ cups thinly sliced celery 2 cloves garlic, minced ½ cup all-purpose flour 2 quarts chicken broth 1 ½ teaspoons salt 1 ½ cups chopped carrots 3 cups chopped cooked chicken breast
Nutrition Info
- 189.4 caloriescarbohydrate: 12.6 gcholesterol: 70.3 mgfat: 7.6 gfiber: 1.1 gprotein: 16.9 gsaturatedFat: 3.1 gservingSize: -sodium: 587 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Dumpling Soup
Directions
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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.
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.
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.
Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.