Chicken Dumpling Soup

Name: Chicken Dumpling Soup
Total time: 105
Yield: 16
Ingredients: 3 cups chopped cooked chicken breast; 2 eggs; 4.75 cups chicken broth, divided; 1 cup all-purpose flour; 0.25 cup chopped fresh parsley; 2 teaspoons salt; 0.125 teaspoon black pepper; 0.5 teaspoon dried tarragon; 0.25 cup butter; 2 cups chopped onion; 1.5 cups thinly sliced celery; 2 cloves garlic, minced; 0.5 cup all-purpose flour; 2 quarts chicken broth; 1.5 teaspoons salt; 1.5 cups chopped carrots; 3 cups chopped cooked chicken breast

Recipe by SILVANUS from allrecipes.com

2 Hr. 45 Mins.

Ingredients

16 servings

•

3 cups chopped cooked chicken breast
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2 eggs
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4.75 cups chicken broth, divided
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1 cup all-purpose flour
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0.25 cup chopped fresh parsley
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2 teaspoons salt
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0.125 teaspoon black pepper
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0.5 teaspoon dried tarragon
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0.25 cup butter

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

Instructions

In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.