Chicken Dumpling Soup (Print Version)
# Ingredients:
01 -
8 cups chicken broth.
02 -
2 pounds shredded chicken.
03 -
4 spoons melted butter.
04 -
1/2 cup diced onion.
05 -
3 carrots, sliced.
06 -
3 chopped celery sticks.
07 -
1 spoon of minced garlic.
08 -
1 spoon of salt.
09 -
1/2 spoon black pepper.
10 -
2 bay leaves.
11 -
1 spoon of dried parsley flakes.
12 -
3 spoons cornstarch mix.
13 -
3 spoons cold water.
14 -
1 1/2 cups of flour.
15 -
1 spoon baking powder.
16 -
1/2 spoon table salt.
17 -
3 cold spoons of butter cubes.
18 -
3/4 cup fresh milk.
# Instructions:
01 -
In a big pot, melt butter. Toss in onions, carrots, and celery. Cook until tender and add garlic for about half a minute.
02 -
Stir in the chicken broth, shredded chicken, parsley, salt, pepper, and bay leaves. Let it boil, then drop it to a simmer while working on the dumplings.
03 -
In a large bowl, blend the flour, baking powder, and salt. Use a grater to shred in cold butter and coat it with flour using your fingers.
04 -
Pour milk slowly into the mixture and stir gently until a dough forms. Knead lightly if it needs shaping.
05 -
Pinch off bits of dough and drop them onto the soup. Cover and let it cook for 15-20 minutes until they rise to the top.
06 -
Blend cornstarch with cold water, then pour it into the pot. Stir until the soup thickens to your liking.
# Notes:
01 -
Numbers may change depending on the ingredients you pick.