Yum. Just the name brings to mind delicious, savory soup with a salty, aromatic broth and plump, peppery dumplings.
I’ll just leave you to it…
Ingredients
Soup
- 2 tbsp olive oil
- 2 lbs chicken (best flavor if on the bone)
- 1 onion chopped
- 2 celery stalks chopped
- 4 c water
- 2 bay leaves
- 4 chicken bouillon cubes
- 1 tsp salt and pepper to taste
- 5 carrots peeled and chopped
- 1/3 c all-purpose flour (for thickening)
- 1/2 c water (for thickening)
Dumplings
- 1-1/2 c all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tbsp parsley
- 2/3 c milk
- 1 egg
- 1 tbsp olive oil
Servings: bowls
Instructions
- Heat the oil in a large saucepan (must be large enough for entire soup). Put in chicken and brown on each side for 2 minutes. Stir in the onion and celery and sauté briefly.
- Then add 4 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
- Remove the chicken and add the carrots to the pot.
- While that's simmering, remove the chicken from the bones, then return the meat to the pot.
- Whisk the flour and water together, then add to the pot to thicken the broth. Cover and continue to simmer.
- Make dumpling mixture (dry then liquid ingredients). Spoon in rounded tablespoons into the broth. They'll rise to the top.
- Cover and simmer another 15 minutes for the dumplings to cook. Serve hot in soup bowls. Enjoy!
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