Chicken Dumpling Soup

Serves: 2

Luisa Champlin

1 January 1970

Based on User reviews:

49

Spice

49

Sweetness

48

Sourness

43

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

3 tbsps

Cooking Oil

1 large

Onion (diced)

2

Carrots (diced)

1

Celery (stalk, diced)

1

Chicken (meat of, cooked and shredded)

6 cups

Chicken Broth

1 cup

Cut Green Bean (fresh)

1 cup

Pearl Barley

1 tsp

Celery Salt

1 tbsp

Fresh Chopped Parsley

2

Bay Leaves

1 tsp

Salt

1

Black Pepper

1 cup

Milk

1 cup

Butter

1 tsp

Nutmeg

1 cup

All-Purpose Flour

3

Eggs

Directions:

1

In a small amount of cooking oil sweat the onion, carrots and celery

2

Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves

3

Simmer until the barley is tender, about 30 minutes

4

Bring the milk and butter to a boil, add salt and nutmeg

5

Remove from heat and immediately add flour stirring until dough leaves the sides of the pan

6

Incorporate the eggs, 1 at a time, forming a sticky dough

7

Season the soup, to taste, with salt and pepper

8

Add spoon sized balls of dumpling dough and simmer until dumplings rise