Dumpling Chicken Soup (Print Version)
# Ingredients:
01 -
1/2 cup diced onion.
02 -
3 celery stalks, chopped.
03 -
3 spoons melted butter.
04 -
2-3 carrots, sliced.
05 -
8 cups of chicken stock.
06 -
1 spoon minced garlic.
07 -
1 spoon parsley flakes.
08 -
1 spoon sea salt.
09 -
2 bay leaves.
10 -
1/2 spoon ground pepper.
11 -
2 lbs shredded chicken.
12 -
3 spoons water for mixing.
13 -
3 spoons starch powder.
14 -
3/4 cup of milk.
15 -
3 spoons chilled butter.
16 -
1 1/2 cups of all-purpose flour.
17 -
1 spoon powder for rising.
18 -
1/2 spoon table salt.
# Instructions:
01 -
Throw butter in a large pan and let it melt. Add celery, carrots, and onions. Cook till soft, then toss in garlic for 30 more seconds.
02 -
Pour in stock, toss in chicken, parsley, salt, pepper, and bay leaves. Let it boil, then drop the heat to low while making the dough.
03 -
Take a bowl and combine rising powder, table salt, and flour. Grate in your cold butter and use fingers to mix everything till coated.
04 -
Slowly add milk into the bowl. Stir till it comes together into a dough. Give it a light knead, if needed.
05 -
Scoop small dough bits and add them to the pot. Put a lid on and simmer 15-20 minutes till dumplings puff up.
06 -
Blend water with cornstarch in a cup. Slowly pour into the soup and mix till the consistency’s how you want it.
# Notes:
01 -
Nutrition values can vary depending on your ingredients.