Chicken Soup with Filled Dumplings

3 lb. broiler-fryer, cut up

3 chicken bouillon cubes

6 cups water

2 sprigs parsley

2 stalks celery, cut up

1 carrot, sliced

1 small onion, cut up

2 tsp salt

1/4 tsp pepper

1 bay leaf

1 recipe Filled Dumplings

In Dutch oven, combine chicken, bouillon and water. Add parsley, celery, carrot, onion, salt, pepper and bay leaf. Cover and simmer 1 hour or till chicken is tender, remove chicken from broth. Strain broth and discard vegetables. Skim off the excess fat. Return broth to pan. Remove chicken meat from bones; dice 1/4 cup meat and reserve fro filling. Chop remaining chicken and add to broth.

To make Filled Dumplings: For dough, beat 1 egg with 1 TBSP of water. Add 2/3 cup all-purpose flour and 1/4 tsp salt. Knead on lightly floured surface a few minutes. Cover; let rest 20 minutes.

Meanwhile make filling for dumplings. Combine the reserved diced cooked chicken, 1/4 cup finely chopped cooked spinach, 1 egg, 2 TBSP grated Parmesan cheese, 2 TBSP fine, dry bread crumbs, 1/8 tsp salt, 1/8 tsp tried thyme, crushed, and a dash of ground nutmeg; mix well. Roll dumpling dough to 1/8-inch thickness. Cut in sixteen 2-inch circles. Place 1 1/2 tsp filling on one half of circle. Moisten edge. Fold dough over; seal edges with tines of fork.

Bring broth to simmering; drop in Filled Dumplings. Cook covered, 10 minutes. Season to taste. Top with snipped parsley. Makes 6 servings.


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