A well rounded chicken soup with delicious chicken and herb dumplings.
Ingredients
- 3 cups chopped cooked chicken breast
- 2 eggs
- 4.75 cups chicken broth , divided
- 1 cup all-purpose flour
- 0.25 cups chopped fresh parsley
- 2 teaspoons salt
- 0.13 teaspoons black pepper
- 0.5 teaspoons dried tarragon
- 0.25 cups butter
- 2 cups chopped onion
- 1.5 cups thinly sliced celery
- 2 cloves garlic , minced
- 0.5 cups all-purpose flour
- 2 quartss chicken broth
- 1.5 teaspoons salt
- 1.5 cups chopped carrots
- 3 cups chopped cooked chicken breast
Instructions
-
1
In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
-
2
In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
-
3
In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
-
4
Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.
Nutrition Facts
Per serving
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