Chicken Dumpling Soup
- 4 tablespoons butter
- 4 tablespoons flour
- 6 cups good quality chicken broth
- 6 large carrots, peeled and cut into 1/2 inch rounds
- 2 onions, peeled and cut into eighths
- 4 large celery stalks, cut into 1/2 inch pieces
- 1 medium leek, halved lengthwise and slice into 1/2 inch slices (white and pale green section only)
- 1/2 cup fresh chopped parsley
- 1 tablespoon chopped fresh thyme
- 3 large eggs
- 1/2 cup milk
- 3 large egg yolks
- 3 tablespoons melted butter
- 3 tablespoons chopped parsley
- 1 teaspoon kosher salt, plus extra for salting dumpling water
- 1/4 teaspoon pepper
- 1 1/2 cups flour
- 1 1/2 cups cooked shredded chicken
- Produce
- Carrots, large (6)
- Celery stalks, large (4)
- Leek, medium (1)
- Onions (2)
- Parsley, fresh (1/2 cup)
- Parsley (3 tablespoons)
- Thyme, fresh (1 tablespoon)
- Meat
- Chicken, cooked (1 1/2 cups)
- Canned Goods
- Chicken broth, good quality (6 cups)
- Cooking & Baking
- Flour (28 tablespoons)
- Kosher salt (1 teaspoon)
- Pepper (1/4 teaspoon)
- Dairy
- Butter (7 tablespoons)
- Milk (1/2 cup)
- Refrigerated
- Egg yolks, large (3)
- Eggs, large (3)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published January 4, 2012 (1 year ago).
81 people saved this recipe.
