Side Pannel
Chicken Soup with Dumplings
Chicken Soup with Dumplings
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Poultry
Ingredients List
- 2 tb Butter
- 1 sm Onion; minced
- 9 c Chicken stock
- Salt
- Freshly ground white pepper
- 1/2 ts Thyme
- pn Freshly ground nutmeg
- 1 c All-purpose flour
- 2 Eggs
Directions
Recipe by: Food and Wine
In a large saucepan, melt the butter. Add the onion and cook over
moderate heat until softened, about 3 minutes. Stir in 8 cups of the
chicken stock and bring to a simmer. Season with salt and white pepper to
taste.
Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with
the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper. Bring to
a boil over high heat. Remove from the heat and beat in the flour until
thoroughly blended. Let the mixture cool slightly, then beat in the eggs,
one at a time.
Drop tablespoons of the dumpling mixture into the simmering soup and cook
until the dumplings begin to firm, about 5 minutes. Remove from the heat,
cover the saucepan and set aside to steam the dumplings for 3 minutes
before serving.
In a large saucepan, melt the butter. Add the onion and cook over
moderate heat until softened, about 3 minutes. Stir in 8 cups of the
chicken stock and bring to a simmer. Season with salt and white pepper to
taste.
Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with
the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper. Bring to
a boil over high heat. Remove from the heat and beat in the flour until
thoroughly blended. Let the mixture cool slightly, then beat in the eggs,
one at a time.
Drop tablespoons of the dumpling mixture into the simmering soup and cook
until the dumplings begin to firm, about 5 minutes. Remove from the heat,
cover the saucepan and set aside to steam the dumplings for 3 minutes
before serving.
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