Ingredients
2 tbsp butter
1 small onion, minced
9 cup chicken stock
1 salt
1 freshly ground white pepper
1/2 tsp thyme
1 pinch freshly ground nutmeg
1 cup all-purpose flour
2 eggs
Directions
Recipe by: Food and Wine
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, 1/2 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.
Servings: 1 servings
Chicken Soup With Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Chicken Soup; Poultry
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We hope you enjoy this Chicken Soup With Dumplings recipe.
