Chicken Dumpling Soup
- stewing chicken 1 sm., or hen
- 2 onions diced
- 1 parsley root cream in color, carrot-like
- 6 carrots
- 3 stalks celery
- 2 bunches fresh parsley diced
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- salt
- flour
- Cut up chicken (hen) into parts and rinse well. Cover chicken with water; go 1 inch over top of chicken. Bring to a boil. Once at a rapid boil, spoon off cream-colored residue and add the diced onion. Cook for 2 hours. Put in the parsley root (cut it as you would carrots) and the carrots, celery and diced parsley. Add 2 tablespoon salt. Cook 1 hour.
- Mix milk and water; add to eggs and add a little salt. Add flour until mixture does not fall off your spoon. It will be a thick, gooey mixture! 1/2 teaspoon makes 1 dumpling. Put in a pot of boiling water. Only fill pot approximately 1/2 full since these dumplings take up a lot of room. Cook dumplings for 45 minutes. Lid on pot should be tipped. Add dumplings to chicken soup and enjoy!
stewing chicken, onions, parsley root cream, carrots, stalks celery, parsley, water, milk, eggs, salt, flour
Taken from www.yummly.com/recipe/Chicken-Dumpling-Soup-1652909 (may not work)