A well rounded chicken soup with delicious chicken and herb dumplings.
Ingredients
- cooked chicken breast: 3 cups (chopped)
- eggs: 2 piece
- ¾ cups chicken broth: 4 piece (divided)
- all-purpose flour: 1 cup
- fresh parsley: 0.25 cup (chopped)
- salt: 2 tsp
- black pepper: 0.125 tsp
- tarragon: 0.5 tsp (dried)
- butter: 0.25 cup
- onion: 2 cups (chopped)
- ½ cups thinly sliced celery: 1 piece
- garlic: 2 clove (minced)
- all-purpose flour: 0.5 cup
- quarts chicken broth: 2 piece
- ½ teaspoons salt: 1 piece
- ½ cups chopped carrots: 1 piece
- cooked chicken breast: 3 cups (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.
