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Add the stock to
a large soup pot and bring to a low simmer. Add the vegetables, BOUQUET
GARNI, GROUND CELERY SEED, salt, and PEPPER. Simmer until the vegetables
are tender, about 30 minutes. Add the chicken for the last 5 minutes of
cooking so it doesn't break up in the soup. In a separate large pot, bring
2 quarts of water to a boil. In a medium bowl, combine the flour, egg,
milk, water, and salt and stir until smooth. Once the water is boiling,
drop teaspoonsful of dumpling batter into the water and cook for 5 minutes,
or until the dumplings float. Cooking dumplings in the soup will make
the soup cloudy. When the dumplings are ready, drain the water off, add
to the soup, and serve.
Yield: 8-12 bowls
Prep. time: 10 minutes
Cooking time: 45 minutes
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