Chicken Dumpling Soup Recipe

Chicken Dumpling Soup

Ingredients :

Soup:

3 cups chopped cooked chicken breast
1/8 teaspoon black pepper
2 eggs
1/4 cup chopped fresh parsley 
4 3/4 cups chicken broth, divided
1/2 teaspoon dried tarragon
1 cup all-purpose flour
2 teaspoons salt

Dumplings:

1/2 cup all-purpose flour
1/4 cup butter
2 quarts chicken broth
1 1/2 teaspoons salt
1 1/2 cups chopped carrots 
2 cups chopped onion
1 1/2 cups thinly sliced celery
2 cloves garlic, minced
3 cups chopped cooked chicken breast

Preparation :

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

Process until smooth and creamy.

In a large pot, bring 4 cups chicken broth to a boil, then drop dumpling mixture by rounded spoonfuls into boiling broth.

Simmer (do not cover) for 5 to 8 minutes, until well formed and slightly browned.

 Remove with a slotted spoon and drain dumplings on paper towels. Put dumpling cooking liquid aside.

In large pot melt butter over medium heat. Cook celery, garlic,  and onion in butter until onion is translucent.

Stir in 1/2 cup flour until fully blended. Pour in 2 quarts chicken broth making sure to stir constantly. Bring to a boil. 

Add 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.

Stir in the dumplings, the reserved dumpling liquid and 3 cups cooked chicken. Simmer for 15 more minutes before serving.