Chicken Soup with Dumplings

1. 1

   In a large saucepan, melt the butter.

2. 2

   Add the onion and cook over moderate heat until softened, about 3 minutes.

3. 3

   Stir in 8 cups of the chicken stock and bring to a simmer.

4. 4

   Season with salt and white pepper to taste.

5. 5

   Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper.

6. 6

   Bring to a boil over high heat.

7. 7

   Remove from the heat and beat in the flour until thoroughly blended.

8. 8

   Let the mixture cool slightly, then beat in the eggs, one at a time.

9. 9

   Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes.

10. 10

    Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.