Chicken Soup with Dill Dumplings Recipe

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.