Chicken Broth With Dumplings
Ready In: 2 hrs 20 mins
Serves: 4
Yields: 1 pot soup
Ingredients
- 2 medium onions, quartered
- 2 carrots, peeled
- 4 -5 celery tops
- 4 peppercorns
- 1 teaspoon salt
- 2 bay leaves
- backs necks, wings and giblets of 2 baking hen
For dumplings
- 3⁄4 cup flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 beaten egg (beat first and then divide)
- 1⁄4 cup milk
Directions
- In a heavy soup kettle, bring 2 quarts cold water to a boil. Peel carrots. Put onions, celery, carrots, peppercorns, salt and bay leaves in boiling water. When it comes to a boil again, add chicken. Let simmer 2 hours. Strain through colander. Pick out carrots, cut into thin sticks and return to the broth. Cut soft parts from the giblets and, discarding all gristles, return to the broth.
- For dumplings: Sift flour and baking powder and salt. Mix 1/2 egg with milk and stir this into flour mmixture. Drop by scant teaspoons into rapidly boiling soup. Cover. These will be done in 5 or 10 minutes. Do not over cook. Serve at once.
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