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Chicken Dumpling Soup recipe

1 servings

Ingredients:

3 cups chopped cooked chicken breast

2 eggs

4 3/4 cups chicken broth, divided

1 cup all-purpose flour

1/4 cup chopped fresh parsley

2 teaspoons salt

1/8 teaspoon black pepper

1/2 teaspoon dried tarragon

1/4 cup butter

2 cups chopped onion

1 1/2 cups thinly sliced celery

2 cloves garlic, minced

1/2 cup all-purpose flour

2 quarts chicken broth

1 1/2 teaspoons salt

1 1/2 cups chopped carrots

3 cups chopped cooked chicken breast

Instructions:

In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon.

Process until smooth.

In a large pot, bring 4 cups chicken broth to a boil.

Drop dumpling mixture by rounded spoonfuls into boiling broth.

Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned.

Remove with a slotted spoon and drain on paper towels.

Reserve dumpling cooking liquid.

In a large pot melt butter over medium heat.

Cook onion, celery and garlic in butter until onion is translucent.

Stir in 1/2 cup flour until fully incorporated.

Pour in 2 quarts chicken broth, stirring constantly.

Bring to a boil.

Introduce 1 1/2 teaspoons salt and carrots.

Cover, reduce heat, and simmer 15 minutes.

Stir in dumplings, reserved liquid and 3 cups cooked chicken.

Simmer 15 minutes more before serving.