Chicken Dumpling Soup Recipe

Ingredients <br>- 3 cups chopped cooked chicken breast <br>- 2 eggs <br>- 4 ¾ cups chicken broth, divided <br>- 1 cup all-purpose flour <br>- ¼ cup chopped fresh parsley <br>- 2 teaspoons salt <br>- ⅛ teaspoon black pepper <br>- ½ teaspoon dried tarragon <br>- ¼ cup butter <br>- 2 cups chopped onion <br>- 1 ½ cups thinly sliced celery <br>- 2 cloves garlic, minced <br>- ½ cup all-purpose flour <br>- 2 quarts chicken broth <br>- 1 ½ teaspoons salt <br>- 1 ½ cups chopped carrots <br>- 3 cups chopped cooked chicken breast <br><p></p>Directions <br>step 1: In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth. <br>step 2: In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid. <br>step 3: In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes. <br>step 4: Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving. <br>

Ingredients
- 3 cups chopped cooked chicken breast
- 2 eggs
- 4 ¾ cups chicken broth, divided
- 1 cup all-purpose flour
- ¼ cup chopped fresh parsley
- 2 teaspoons salt
- ⅛ teaspoon black pepper
- ½ teaspoon dried tarragon
- ¼ cup butter
- 2 cups chopped onion
- 1 ½ cups thinly sliced celery
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 2 quarts chicken broth
- 1 ½ teaspoons salt
- 1 ½ cups chopped carrots
- 3 cups chopped cooked chicken breast

Directions
step 1: In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
step 2: In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
step 3: In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
step 4: Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

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