- 10
Ingredients
- SOUP
- 1/4 cupCRISCO® Canola Oil50 mL
- 2 onions, chopped2
- 4 garlic cloves, chopped4
- 3 carrots, peeled and diced3
- 3 celery stalks, diced3
- 3 potatoes, peeled and chopped3
- 3 lbchicken pieces1.35 kg
- 16 cupswater4 L
- salt and pepper to taste
- 1/4 cupfresh dill, chopped50 mL
- 1 parsnip, grated1
- DILL DUMPLINGS
- 1 egg1
- 1/2 cupwater125 mL
- 1 1/4 cupsROBIN HOOD® All Purpose Flour250 mL
- 1/2 tspbaking powder2 mL
- 1/2 tbspsalt2 mL
- 3 tbspchopped fresh dill, optional45 mL
Preparation
Step 1
Preparation
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 – 10 minutes. Reduce heat to simmer, add ¼ cup (50mL) chopped dill and parsnip. Cover and cook for 2 – 3 hours. The longer it cooks, the thicker it will be.
DUMPLINGS
Once soup is cooked, combine 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.