- 1 lb thinly sliced carrots halved lengthwise
- 2 large chopped onion (about 4 cups)
- 6 ribs celery chopped (about 3 cups)
- 1 large yellow potato diced (about 2 cups)
- 1 large bunch chopped dill (about 1 packed cup)
- 1/2 bunch green onions thinly sliced
- 1 large clove garlic grated or pressed
- 1 1/2 tbsp instant chicken stock mix (optional)
- 5 1/2 tsp sea salt
- In large stockpot, bring water to boil.
- Dumpling Batter: In large bowl whisk together eggs, butter, milk and salt. Gradually whisk in flour until fully combined. Batter will be smooth and sticky. Cover and refrigerate.
- Chicken Broth: Add chicken to pot, bring to boil; reduce to medium-low, cover and simmer until the chicken is falling apart, about 1 hour. Remove chicken from pot and allow to cool; skim any fat or foam. Pick chicken meat from bones and chop; discard skin and bones.
- Soup: To chicken broth, add carrots, onion, celery, potato, dill, green onion, garlic, stock mix and sea salt. Bring to boil; reduce to medium, cover and simmer until vegetables are tender, about 30 minutes. Reduce to low. Soup should be just barely simmering when making dumplings.
- Dumplings: Using two spoons (or retractable ice cream scoop), drop dumpling batter by 1-2 tbsp amounts (depending on how large you like them) into hot broth. Dip spoons into hot broth in between to keep batter from sticking. Batter will sink, then float when cooked. Increase heat to high and bring to one final boil to ensure dumplings are cooked through.
- Add chopped chicken back to soup.
- Serve or allow to cool and store in refrigerator for up to 5 days.
Grandma Selma would say that dumpling soup is always better the next day. Overnight the dumplings will tighten up resulting in a more chewy texture and the broth will develop a better flavour overall. Broth will thicken from the starch in the dumplings. Thin with extra water and season accordingly as needed.
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