Friday, February 9, 2018

Chicken and Egg Dumpling Soup

Meal number five from the two rotisserie chickens..


For the broth
Main bones of the chicken with some meat on them (bag #1)
8 cups of water
1 onion
1 carrot
3-4 bay leaves

For the soup
2 medium potatoes
1 carrot
1 tablespoon parsley
Salt and pepper to taste

For the dumplings:
3 large eggs
1 cup flour
Salt to taste


     Cook the bones, onion, carrot, and bay leaves with water in the instant pot for 30 minutes on the soup setting.

     Strain broth from instant pot into a pot you can cook on the stove. Bring broth to a boil.. while it's getting there, peel off whatever meat is left on the bones and toss them into the broth. Discard the rest.

     Cube the potatoes and carrots, chop the parsley ( I chop and freeze herbs in large amounts and then use as needed).

Add potatoes to the pot, bring back to boil. Cover and reduce heat.

Meanwhile make the dumpling dough...

Mix the eggs, flour and salt with a fork. The mixture should be slightly runny. Not too thick, not too runny.

Add the carrots to the pot and start adding the dumplings..

Dip  a metal spoon in broth, scoop dough, dip into broth.. keep doing that until all dough has been added. If you don't dip the spoon in broth, the dough will stick to it.

Add parsley, give it a good mix, and bring to a boil. Cover and reduce heat.  Simmer for 10 minutes.

Serve hot!

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