Chicken Soup with Dumplings (Supa de galuste) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Broth:
4 Carrots
2 Parsnips
1 Onion
2-3 Garlic Cloves
2 Stalks of Celery
1 Chicken
1 Tblsp. Kosher Salt
Dash of Pepper (Red Fresh)
Dumplings:
2 Extra Large Eggs
1/2 - 3/4 Cup of Cream of Wheat (or Semolina Flour -- which I prefer)
1 tsp. Onion Powder (optional for flavor)
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Directions: |
Directions:Wash chicken and place in large pot. Add celery, garlic, parsnip, carrots and salt/pepper. Fill pot with water almost to the top. Bring the pot to a boil then lower heat to medium/low and simmer until desired consistency 2-4 hours. Drain broth.
Mix dumpling ingredients to incorporate. Let it stand for five minutes until thickened. Do not make them ahead of time. Use a silverware teaspoon or tablespoon (they do plump up so a tablespoon will yield a large dumpling) and drop dumpling in slow boiling broth. After all dumplings are in the pot add 1/2 cup of cool water and then bring broth back to a slow boil. Cook the dumplings 30-40 minutes stirring occasionally so that they don't stick to the bottom of the pan. |
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Number Of
Servings: |
Number Of
Servings:8 Servings |
Preparation
Time: |
Preparation
Time:5 Hours |
Personal
Notes: |
Personal
Notes: This is Aunt Annie's recipe for chicken and dumplings. It is truly European with a light broth and plump dumplings. It is a favorite of John Serak Jr.
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