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    You are in: Home / Recipes / Chicken Soup With Mushroom Dumplings Recipe
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    Chicken Soup With Mushroom Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    25 mins

    1 hr 30 mins

    Mercy's Note:

    A recipe from Knott's Berry Farm. Boneless, skinless chicken breasts and chicken stock can be used if you are short on time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Mushroom Dumplings

    Chicken Soup

    Directions:

    1. 1
      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.
    2. 2
      Dumplings: combine the flour and baking powder; beat the egg yolks on high speed until light, 3 minutes.
    3. 3
      Add the parsley, mushrooms, flour mixture, salt and pepper; mix on medium speed for 1 minute.
    4. 4
      In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.
    5. 5
      Fold them into the yolk-mushroom mixture; set the batter aside.
    6. 6
      Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces.
    7. 7
      Return the chicken to the pot and bring the soup back to a simmer.
    8. 8
      Drop the Mushroom Dumpling batter by the tablespoon into the soup.
    9. 9
      Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
    10. 10
      Serve the soup in warm bowls with a dumpling or two floating on top of each serving.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Soup With Mushroom Dumplings

    Serving Size: 1 (773 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 566.8
     
    Calories from Fat 324
    57%
    Total Fat 36.0 g
    55%
    Saturated Fat 10.3 g
    51%
    Cholesterol 232.1 mg
    77%
    Sodium 387.2 mg
    16%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.1 g
    20%
    Protein 45.9 g
    91%

    The following items or measurements are not included:

    parsnips

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