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Chicken and Dumpling Soup
Submitted by: Peg Beckner of Somerset, PA | Date Added: 30 Nov 2009Listed in: Soups
1 lb chicken
1-1/2 to 2 cups leftover mashed potatoes
1 egg
Salt and pepper
Flour
Parsley
Cook chicken in pot, covered with water.
Remove chicken when done.
Remove meat from bones and cut into pieces.
Return to broth; add parsley to taste.
Dumplings:
To mashed potatoes add egg, salt and pepper; mix well.
Slowly add flour until stiff.
Test by dropping 1/2 tsp into boiling broth.
If dumpling holds together, continue to drop dumplings into broth.
If not, add more flour.
Reduce heat and cook dumplings 10-15 minutes.
Do not cover.
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Recipe Cloud Tags:
- slowly
- return
- leftover
- remove
- flour
- dumplings
- boiling
- chicken
- pepper
- dumpling
- covered
- potatoes
- continue
- reduce
- mashed
- parsley
- dropping
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