Chicken Dumpling Soup

The picture and recipe are from The Sisters Cafe Blog

* I just used two boxes of chicken broth and an already cooked chicken*

To make the broth:

1 whole chicken

1 tsp celery salt

1 tsp onion salt

2 quarts water

Combine everything in a stockpot. Bring to a boil, then simmer for 1.5-2 hours. Debone chicken, discard everything but meat. Skim the fat off the broth. Strain the broth and return to pot.

* If you've ever made dumplings before I'm sure you could do the normal dumpling thing...but I have no idea what it is. I did it the way the recipe says and they were like big fat delicious noodles* 

To make the dumplings:

2 beaten eggs

1 cup flour

1 tsp salt

1 tsp baking powder

Mix together until a soft dough ball forms. Roll out on floured surface until <1/8 inch thick. Using a pizza cutter, cut into 3x1 inch rectangles. Of course this part is not scientific - just estimate the size of the noodles!

Add to the broth:

2 celery stalks, sliced

4 carrots, sliced

1 onion, chopped

1 1/2 cups frozen peas

Bring everything to a boil. Add the noodles by dropping in one at a time. Stir once gently. Simmer for 20 minutes while making the cream sauce.

To make cream sauce:

1/2 cup butter

1/2 flour

3 cups milk

Melt the butter in a saucepan over medium-low. Stir in the flour until smooth. Stirring with a whisk, add the milk slowly. Cook until thickened. Add to the soup, along with chicken. Simmer for 10 minutes and serve.

* At this point I tasted it and it was still a little bland so I threw in some garlic powder and onion salt. I'm sure you could throw in a bullion cube too*