Chicken Soup with Dill Dumplings Recipe

Name: Chicken Soup with Dill Dumplings
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: serving size: 10 to 12 servings
Ingredients: Soup; 1/4 cup Crisco® Canola Oil; 2 onions, chopped; 4 cloves of garlic, chopped; 3 carrots, peeled and diced; 3 celery stalks, diced; 3 potatoes, peeled and chopped; 3 lb chicken pieces; 16 cups water; Salt and pepper to taste; 1/4 cup fresh chopped dill; 1 parsnip, peeled and finely chopped; Dill Dumplings; 1 egg; 1/2 cup water; 1 1/4 cups Robin Hood® Original All Purpose Flour; 1/2 tsp baking powder; 1/2 tsp salt; 3 tbsp chopped fresh dill, optional

Ingredients

Soup
1/4 cup Crisco® Canola Oil
2 onions, chopped
4 cloves of garlic, chopped
3 carrots, peeled and diced
3 celery stalks, diced
3 potatoes, peeled and chopped
3 lb chicken pieces
16 cups water
Salt and pepper to taste
1/4 cup fresh chopped dill
1 parsnip, peeled and finely chopped
Dill Dumplings
1 egg
1/2 cup water
1 1/4 cups Robin Hood® Original All Purpose Flour
1/2 tsp baking powder
1/2 tsp salt
3 tbsp chopped fresh dill, optional

	PREP TIME 30m	COOK TIME 3m	TOTAL TIME 33m
YIELD serving size: 10 to 12 servings

Instructions

Soup: Heat oil over medium – high heat in a large (8qt/7.6L) soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper. Bring to a boil.
Stir and skim off foam from surface of soup as it boils, 5 to 10 minutes. Reduce heat to simmer, add ¼ cup (50mL) chopped dill and parsnip. Cover and cook for 2 to 3 hours. The longer it cooks, the thicker it will be.
Dumplings: Combine, once soup is cooked, all ingredients in medium-size bowl and stir until a soft batter forms. Drop batter by teaspoonfuls (5mL) into simmering soup broth. Simmer for 5 minutes, turn over and continue simmering 5 minutes longer. The dumplings will be puffy. Serve immediately.
Remove dumplings from leftover soup (if there is any) and store in separate container in the refrigerator.

Dinner Lunch Soups