Soups, Stews, & Chowders
Chicken Broth with Dumplings
By Yankee Magazine|Apr 21 2002|
This recipe for chicken broth with dumplings is ideal for those folks who prefer a soup without a lot of spices. A good grade canned chicken broth may be substituted.
Yield
18 servings
Ingredients
1 cup flour
3-1/2 teaspoons baking powder
1/4 teaspoon salt
3 eggs, well beaten
1-1/2 tablespoons finely chopped fresh parsley (optional)
6 to 8 quarts chicken broth
Instructions
Mix flour, baking powder, and salt together. Add to eggs and mix until just blended. Add parsley if used. Drop batter by tablespoons onto gently simmering broth. Cover and cook 20 minutes. Do not lift cover until done.
Notes
Note: (You’ll need 2 large kettles to get enough broth surface for 18 of these dumplings; recipe may be cut in thirds.)
It was very bland and I didn’t like the consistency of the dumplings.
I didn’t like the texture of the dumplings. They were soggy
One of my favorite soups.
I used self-rising flour and milk to make the dumplings. They were moist on the outside and so fluffy on the inside, just like a biscuit. I also used low sodium chicken broth. Much less salt. Your own broth is the best.