Chicken Soup With Dumplings

2 Tbs butter
1 small onion, minced
9 cups chicken stock
Salt
Freshly ground white pepper
1/2 tsp thyme
Pinch freshly ground nutmeg
1 cup favorite flour
2 eggs

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.





http://www.neopets.com/refer.phtml?username=duckiewoman

"Duckie ®" > wrote in message
...
> Chicken Soup With Dumplings
>
> 2 Tbs butter
> 1 small onion, minced
> 9 cups chicken stock
> Salt
> Freshly ground white pepper
> 1/2 tsp thyme
> Pinch freshly ground nutmeg
> 1 cup favorite flour
> 2 eggs
>
> 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.
>
>
>
>
>
> http://www.neopets.com/refer.phtml?username=duckiewoman
hey duckie
i enjoy your recipes.
my recipe for chicken soup with dumplings is kinda simple
crock pot slow cooker needed
chicken legs with back attached about 5 or 6 of them.
well about the cheapest cut in canada
fill the slow cooker up with water, and turn on, on friday night.
wake up saturday.
unplug the cooker, and set on the balcony to cool.
skim off the fat for a later recipe.
strain and keep the chicken broth
and debone the chicken pieces.

i did not mention spices to cook with because half the time i don't prespice
them.
salt and pepper, is usual, to taste if you wish.
my spice is usually a big onion a big carrot and a big celery stock, if i do
anything.
but i just throw them out after they been cooked.

add the chicken back to the stock in a big pot.
stock pot if ya got.

seasoning well i happen to enjoy the flavour of parsley and cilantro.
just barely simmer this. for awhile. you will know when.
an hour anyway.
so far traditional.
the neighbours are just walking around drooling. typical.
when the mix is near done.
i add some mixed vegetables. onions carrots celery zucchini. nicely diced.
20 minutes cooked and almost done.
i suppose i lived too many years in vancouver
but i love oysters.
and here in alberta i have little access to them
but smoked oysters are available.
in a day of inspiration i thru a can of them into the pot.
and nice things happenwed.
won't get into defining my dumplings.
i always use up the cooked old potatoes, flour and semilina. about equal
quantity is usual to me.
i guess the only spice i deliberately add is salt and parsley and thyme.
cook until done. 20 minutes i suppose.
if neighbours beat down your door in the meantime, well not my problem.

rememeber life is short
eat the dessert first.

dug88