Beth's Chicken Soup With Dumplings Recipe

• 1 egg, beaten slightly
• 4 Wasa Brod crackers, crushed
• 1/2 teaspoon baking pwdr

1. This is a recipe derived from 2 favorite soup recipes.
2. Thanks to "Tootsie" and Mary.
3. 4 celery stalks 4 carrots (peeled, cut in thirds) Kahlorabi 1 tomato 1 onion (med., cut in half) Chicken livers 8 peppercorns 1-2 bunches parsley (tops & all) 1-2 green onions
4. In a large pot, put chicken breasts, celery, carrots, kahlorabi, tomato, onion, chicken livers, peppercorns, 1/2 to 1 bunch parsley (stems, too) and cover with about 4 qts water.
5. Bring to boil.
6. Skim off excess fat.
7. Let simmer 40 min, remove chicken breasts.
8. Add in more water when necessary.
9. Debone chicken; return bones to soup pot; store breasts for salad, healthy snacks, other recipes.
10. Continue simmering soup 1 hour more.
11. Drain; chill overnight; skim off excess fat before reheating.
12. Chop 1/2 to 1 bunch parsley and 1-2 green onions; slice carrots; add in to soup with "dumplings".

egg, crackers, baking pwdr

Taken from cookeatshare.com/recipes/beth-s-chicken-soup-with-dumplings-40043 (may not work)