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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A basic chicken soup with dumplings Ingredients:
soup |
2 qts chicken stock |
2 cloves garlic, minced |
2 carrots, thinly sliced |
2 celery stalks, diced |
1/2 red onion, diced |
8-10 button mushrooms, quartered |
juice of 1/2 lemon |
1/4 tsp cumin |
1/4 tsp dried oregano |
1/4 cup flat-leaf parsley, chopped, separated |
2 fresh bay leaves |
1 tbsp olive oil |
salt and pepper to taste |
dumplings |
2 c all purpose flour |
1/2 c grated parmesan cheese |
1 egg, beaten |
3/4 c milk |
1 tsp salt |
Directions:
1. Saute carrots, celery, onion, and garlic in the olive oil in a large stock pot
2. After 2-3 minutes add bay leaves; after 1 minute add chicken stock
3. Bring soup to boil; add mushrooms and seasonings (lemon juice, cumin, oregano, salt and pepper to taste, and half of the parsley)
4. Add dumplings; reduce to a simmer; cover and cook for 20 minutes or until dumplings float to top
5. Remove bay leaves, and serve garnished with remaining parsley and top with fresh grated parmesan cheese
6. Dumplings:
7. Combine all ingredients in medium-sized bowl; mix into a firm dough
8. Portion out 1/2 tbsp sized dumplings by flattening dough to approx. 7 x 9 and cutting 1/2 to 1/4 cubes
9. Roll into balls and slightly flatten with hands
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