Prep 25 mins
Cook 1 hr 30 mins
A recipe from Knott's Berry Farm. Boneless, skinless chicken breasts and chicken stock can be used if you are short on time.
- 2 tablespoons flour
- 1⁄2 teaspoon baking powder
- 2 eggs, separated
- 1 teaspoon minced parsley
- 1⁄2 cup mushroom, finely chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (3 lb) chicken, cut up
- 2 onions, diced
- 6 carrots, diced
- 4 stalks celery, with tops sliced
- 1 parsnip, diced
- 5 sprigs parsley, cut into fourths
- salt and pepper, to taste
- 10 cups water
- Soup: place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or large saucepan. Add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat. After 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.
- Dumplings: combine the flour and baking powder; beat the egg yolks on high speed until light, 3 minutes.
- Add the parsley, mushrooms, flour mixture, salt and pepper; mix on medium speed for 1 minute.
- In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.
- Fold them into the yolk-mushroom mixture; set the batter aside.
- Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces.
- Return the chicken to the pot and bring the soup back to a simmer.
- Drop the Mushroom Dumpling batter by the tablespoon into the soup.
- Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
- Serve the soup in warm bowls with a dumpling or two floating on top of each serving.