Chicken Soup With Dill Dumplings
- Ready In:
- 3hrs
- Ingredients:
- 16
- Serves:
-
10-12
ingredients
-
SOUP
- 1⁄4 cup crisco canola oil
- 2 onions, chopped
- 3 carrots, peeled and diced
- 3 celery ribs, diced
- 3 potatoes, peeled and chopped
- 3 lbs chicken pieces
- 16 cups water
- salt and pepper
- 1⁄4 cup fresh dill, chopped
- 1 parsnip, grated
-
DILL DUMPLINGS
- 1 egg
- 1⁄2 cup water
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons fresh dill, chopped
directions
- SOUP: Heat oil over medium-high heat in a large 8-quart soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper; bring to a boil.
- Stir and skim off foam from surface as it boils, 5-10 minutes. Reduce heat to simmer; add 1/4 cup chopped dill and parsnip. Cover and cook for 2-3 hours. The longer it cooks, the thicker it will be.
- DUMPLINGS: Once soup is cooked, combine all ingredients in medium-size bowl, and stir until until a soft batter forms. Drop batter by teaspoonfuls into simmering soup broth. Simmer for 5 minutes, turn over and continue for another 5 minutes longer. The dumplings will be puffy. Serve immediately.
- Remove dumplings from leftover soup and store in a separate container in the refrigerator.
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