Chicken Soup with Dumplings
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | small |
onions
minced |
|
| 9 | cups |
chicken broth
|
|
| 1 | x |
salt
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | pinch |
nutmeg
freshly ground |
*
|
| 1 | cup |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1 | small |
onions
minced |
|
| 2.1 | l |
chicken broth
|
|
| 1 | x |
salt
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 1 | pinch |
nutmeg
freshly ground |
*
|
| 237 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
Directions
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, ½ 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.
