Buffy’s Northwood’s Kitchen: Egg Dumpling Soup

Egg Dumplings for Soup
1/3 Cup all-purpose flour.
Pinch of Salt.
2 Tablespoons of very soft Butter.
2 Eggs.
Mix the flour and salt together.
Cut the very soft butter into the flour mixture until it looks like small pebbles.
Stir in the eggs and mix until a very stiff dough forms. If the dough isn’t stiff enough, stir in about 1 more tablespoon of flour.
If Desired, stir in 1-2 tablespoons of finely minced parsley.
Drop the dough into the simmering soup 1 tablespoon at a time.
Now cover and simmer for 10 minutes…NO PEEKING!
Yields about 18-24 dumplings.
Chicken Soup
1 whole fryer (3-4lbs) or 3-4lbs cut up (bone-in Chicken).
2 Carrots, scrubbed, snapped in half.
2 ribs celery, washed, snapped in half.
1 large onion, cut in half.
5-6 cloves of garlic (whole, peels left on)
1 Small bundle of fresh thyme or 1 teaspoon dry thyme.
2 teaspoons of Salt
1 teaspoon of turmeric – this doesn’t add flavor but will give your broth a nice golden color.
1 teaspoon of Pepper.
Put all of the ingredients in a large stock pot and cover by 1 inch of cold water.
Bring the pot to a boil then reduce to a high simmer.
Continue to simmer covered with the lid cocked for 30-45minutes or until the chicken is cooked all the way through and tender.
Allow the mixture to cool a few minutes. Carefully remove the chicken and allow to cool enough to handle. Remove the bones, skin, and cut into bite sized pieces. – Set aside.
Strain the broth to remove the vegetables and herb stems.
Skim fat from the broth.
Return the broth to the stove and add the vegetables above.
Next add the cleaned Chicken meat to the broth.
Bring to a high simmer and cook 10-15minutes till the vegetables are tender.
Check the broth and adjust seasonings to taste.
Yields 10-12 Servings.
*The peel on the onion and garlic will add a nice color to the broth.
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