Chicken Soup With Mushroom Dumplings

1. 1

   Soup: place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or large saucepan. Add enough water to cover the ingredients, about 10 cups, and bring to a boil over high heat. After 15 minutes, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.

2. 2

   Dumplings: combine the flour and baking powder; beat the egg yolks on high speed until light, 3 minutes.

3. 3

   Add the parsley, mushrooms, flour mixture, salt and pepper; mix on medium speed for 1 minute.

4. 4

   In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 minutes.

5. 5

   Fold them into the yolk-mushroom mixture; set the batter aside.

6. 6

   Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones and cut it into small pieces.

7. 7

   Return the chicken to the pot and bring the soup back to a simmer.

8. 8

   Drop the Mushroom Dumpling batter by the tablespoon into the soup.

9. 9

   Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.

10. 10

    Serve the soup in warm bowls with a dumpling or two floating on top of each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.