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Chicken Dumpling Vegetable Soup
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2 Tbls. cooking oil
1 onion, finely chopped
2 cups carrots, peeled and finely chopped
1/2 cup chopped green beans
1/3 cup parsley, finely chopped
7-8 cups prepared chicken stock
1 cup pasta, penne or macaroni
1 Tbls. curry
1 Tbls. paprika
1-2 Tbls. Italiano seasoning
pepper, to taste
Chicken Dumplings:
1/2 lb ground chicken
1 egg
1/2 - 1 cup fine bread crumbs
1/2 cup parmesan or cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
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In a large pot, over medium heat, add the oil, onion, carrots and green beans. Saute for a few minutes then add the parsley, chicken stock and pasta.
Add spices.
While bringing soup to a boil, prepare the dumplings. In a separate bowl mix all the ingredients for the dumplings. Roll the mixture into 1 inch balls and drop them into the gently boiling soup to cook for about 15 to 20 minutes or until the center of the dumpling is no longer pink.
Optional:
You may wish to thicken the broth with a few tablespoons of cornstarch mixed with 3/4 cup of water.
Ladle soup into bowls, top with a little extra shredded cheese and enjoy!
Note: If it seems too salty, just add water.
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Preparation Time: 40 minutes |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Anne O'Reilly
British Columbia
Canada |
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| This recipe has been viewed 5000 times. |
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