Chicken Dumpling Soup
Yield
4 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chicken
chopped and cooked |
|
| 2 | each |
egg whites
|
*
|
| 1 | tablespoon |
lemon zest
grated |
|
| ½ | teaspoon |
nutmeg
ground |
|
| 2 | tablespoons |
italian parsley
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 2 | quarts |
chicken broth
|
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chicken
chopped and cooked |
|
| 2 | each |
egg whites
|
*
|
| 15 | ml |
lemon zest
grated |
|
| 2.5 | ml |
nutmeg
ground |
|
| 3E+1 | ml |
italian parsley
minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 2 | quarts |
chicken broth
|
*
|
| 1 | x |
lemon juice
|
*
|
Directions
Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, and pepper together in a bowl.
Mix well and shape into 1½-inch dumplings.
Roll the dumplings in the flour. In the meantime, bring the broth teaspoon a gentle boil, then add the lemon juice.
Add half the dumplings, spooning them in one at a time.
Cover and simmer for 3 to 4 minutes.
Remove the dumplings with a slotted spoon, place in a soup dish and keep warm while cooking the remaining dumplings.
Serve 3 or 4 dumplings in a soup dish and cover with broth for each serving.
