“A well rounded chicken soup with delicious chicken and herb dumplings.” - by SILVANUS
Ingredients
Adjust Servings
Original recipe yields 1 gallon
Directions
- 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 189 cal
- 9%
- Fat
- 7.6 g
- 12%
- Carbs
- 12.6 g
- 4%
Based on a 2,000 calorie diet
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Reviews (42)
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"I thought this recipes was great!!! I didn't add as much chicken to the broth, when the dumplings were added. I only used 1 1/2 cups. It was perfect. I also didn't use any taragon. It was the bes..." See moret soup I have ever had..."
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