In large kettle melt butter. Add vegetables and
saute until softened. Add water, chicken, parsley,
lemon juice. Simmer until chicken is tender about 1
hour.
Dumplings- Combine last 5 ingredients and mix
until smooth, using enough flour to create a
batter the consistency of heavy cream. Test 1
dumpling and adjust batter by adding more flour if
necessary. Drop batter by tbsp. into soup. Cook 10
minutes or until dumplings are cooked through.
Remove chicken from soup, remove meat from bones.
Cut up and return meat to pot.
Originally Submitted
9/8/2013
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