dumplings in a winter wonderland
Our small town main street after the first real storm of the season.
Winter is not being wishy washy this year. Way to be loud and proud, Winter. So I am trying to get as close as I safely can to the fireplace in the classroom at the shop. It’s not all bad; things are feeling especially Christmasy and it’s a good excuse for homemade soup!
Last week at our Creative Guild meeting Kathy provided some hot liquid comfort of the savory sort. As is always promised at these meetings, we’d like to share her secret recipe right here.
Kathy’s homemade chicken soup has long been a family favorite, and the secret is in the dumplings. After boiling a chicken, shredding it and adding it back to the broth along with carrots, onions, celery, potatoes, and other favorite veggies, the true magic commences with the addition of the dumplings…
Dumplings for Chicken Soup
For a pot of soup feeding more than 4 people, double this recipe. You may find you need to make another batch the next day to add to the leftover soup!
bring to a boil:
1 cup milk
1/2 cube butter
dump into milk mixture all at once:
1/2 cup flour
1 scant tsp salt
Stir vigorously until a ball forms in center of pan. Remove from heat and add, one at a time, 2 eggs, beating each one in individually. Drop by teaspoonfuls into hot soup, scraping batter off spoon with index finder. Do not boil. Heat for 20 minutes.