Studio 5 is live! Click here to watch.

Chicken and Dumpling Soup

Chicken Soup
Meat From 1 Chicken Cooked and Shredded
1 large Onion Diced
½ stalk Celery Diced
2 Carrots Diced
4-6 cups Chicken Broth
1 cup fresh cut Green beans
1 cup Pearl Barley if you like
1 tsp celery salt
1 Tbsp Fresh Chopped Parsley
2 bay leaves
1 tsp Thyme if you have Thyme

In a small amount of cooking oil sweat the onion, carrots and celery. Add the remaining ingredients and simmer until the barley is tender. Season to taste with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

1 cup Milk
½ cup Butter
½ tsp Salt
½ tsp Nutmeg
1 cup Flour
3 Eggs

Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs one at a time forming sticky dough.

1 cup Flour
1 tsp. Herb of choice
1 Egg
Water to bind

Combine herb and flour on work surface. Form a cone in the flour and add the egg. Add water to make a firm yet workable dough. Roll out thin and cut.

Add comment