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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a popular creamy chicken stock soup with diced potatoes, carrot, celery and onion with little dumplings dropped in after the veggies have just become tender. I actually submitted this recently to our work cafeteria's Souper Bowl competition and was picked to cook and serve it. good thing the head chef did the math - it turned out great at 12 gallons! My husband scored the recipe from a friend's wife who offered him a bowl when he was doing some handy-man work at their house. Lucky for me he never turns down a lunch offer - it yields me some tried and true recipes! I have added cubed/shredded cooked left-over chicken to make it even more hearty. You can also garnish with some crumbled cooked bacon bits. I feel that Yukon Gold potatoes work best. If you can eat just a cup, good for you - it'll last longer then. With us, big bowls are the only way! Ingredients:
8 cups chicken broth or 8 cups chicken stock |
2 large celery ribs, diced |
1 medium carrot, diced |
1 small onion, diced |
2 medium potatoes, diced |
salt & pepper |
2 cups flour |
1 egg |
1 teaspoon salt |
1/2 cup water or 1/2 cup milk |
1 1/2 cups half-and-half cream |
Directions:
1. Simmer the vegetables and salt/pepper in the broth/stock until tender.
2. Mix together flour, egg, salt, and water or milk to make a stiff dough. Roll into a rope and cut or pinch off approximately thumb-sized pieces directly into boiling soup. Cook 10 minutes or until done.
3. Add 1 1/2 cups half & half and serve. You can simmer to desired thickness.
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