Chicken Dumpling Soup
- 2 to 3 tablespoons cooking oil
- 1 large onion, diced
- 2 carrots, diced
- 1/2 stalk celery, diced
- Meat from 1 chicken, cooked and shredded
- 4 to 6 cups chicken broth
- 1 cup fresh cut green beans
- 1 cup pearl barley
- 1 teaspoon celery salt
- 1 tablespoon fresh chopped parsley
- 2 bay leaves
- Salt and pepper
- 1 cup milk
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cupall-purpose flour
- 3 eggs
In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
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, 1 at a time, forming a sticky dough.
Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Pantry Restaurant at The Lion House