Chicken Soup With Mushroom Dumplings

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READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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