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Chicken Dumpling Souphttps://www.penzeys.com/shop/recipes/chicken-dumpling-soup/This easy, great-tasting soup is one of our favorites. To make easy chicken stock, use the recipe below.2 quarts (8 Cups) Chicken Stock1-2 lbs. chicken meat, pulled from the bones of the chicken used to make the stock1 medium onion, peeled and diced (about 1 Cup)2-3 carrots, peeled and diced (about 1 Cup)2 stalks celery, ends removed, diced (about 1 Cup)1/2 tsp. THYME1/8 tsp. GROUND CELERY SEED1-2 tsp. salt1 tsp. BLACK PEPPER1 Cup all-purpose flour1 egg1/3 Cup milk or water (using all milk yields softer dumplings; we use half milk, half water)1/2 tsp. salt2-3 lbs. chicken parts (thighs and legs render the best stock)1 medium onion, peeled and quartered1 carrot, peeled and halved1 stalk celery, halved or a pinch of CELERY FLAKES2 big WHOLE TURKISH BAY LEAVES1 pinch SAFFRON threads5-10 WHOLE BLACK PEPPERCORNS1 whole CLOVE3 quarts cold water
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