Chicken soup with dill and dumplings

By carol gorman

Ingredients

• 1 egg
• 1/2 cup milk at room temperature
• 1/4 cup unsalted butter, melted
• 1/2 Tsp salt
• 11/2 cups floor
• Soup
• 9 cups Chicken Broth
• 2 skinless boneless chicken thighs, cut into bite size pieces
• 2 Celery Stalks with leaves, diced about 1 cup
• 1 Large Carrot diced about 1 cup
• 1 Large onion diced about 1 cup
• 1/4 cup chopped dill
• 1 Garlic clove minced 1/4 tsp salt

Details

Servings 4
Adapted from chatelaine.com

Preparation

Step 1

Whisk egg in a large bowl. Whisk in milk, butter and salt. Gradually add flour and whisk until smooth. Cover and refrigerate until batter is cold, 45mins to 1 hour. Boil broth in a large pot. Add chicken, celery, carrots, onion, dill, garlic and salt.

Return to a boil, then reduce heat to medium. Gently boil until vegetables are tender and chicken is cooked through, about 8 to 10 mins.

Scoop batter into 20 portions. Add to simmering soup and cook until all dumplings float to the top, 5 to 7 min. Ladle into bowls and sprinkle with more dill, if desired