Wednesday, September 24, 2008

Chicken & Danish Dumplings/Chicken Noodle Soup

This is a old family favorite, passed down from generation to generation. I am pretty sure that the soup recipe has changed throughout the years, but the dumplings will always be the same. Click here for My Dad's Recipe. You can use your own favorite chicken noodle soup recipe just omit the noodles. Here is a recipe that I like (I love my Dad's, but I can never get it to taste just like his. Probably because he doesn't use a recipe, just to taste).
Soup:
Bring 11 Cups of water to a boil. (8 Cups if you are making Chicken Noodle Soup)
Add 11 tsp. chicken bullion to make a nice broth.
Reserve three cups of broth for the dumplings.

Add to the 8 Cups of soup broth:
Cubed chicken - from leftover chicken frier.
1/2 C. Onion
1/2 C. Celery
1 1/2 C. Frozen Mixed Veggies
Basil
Rosemary
Thyme
Salt
Pepper
Bring to a simmer.

Dumplings:
3 egg -
3 cup broth -
2 3/4 cup flour

Put the 3 cups of broth into a saucepan and bring to a boil. Mix in the flour. Cook and stir until it forms a ball in the pan. Mix in the 3 eggs until smooth (don't worry it will mix eventually).


Bring the chicken soup to a simmer. Use a teaspoon to get little lumps of the finished dough mixture and drop them into simmering soup. After dropping each dollop of the dough into the soup, dip the teaspoon into the soup and the next dollop will not stick. * If the dough is just right, they will swell up and sort of float to the top. Cover and simmer for about 15 minutes.

If you want home made noodle taste without making your own, these noodles are great.

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