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Bar-B Travel Plaza Chicken Dumpling Soup

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“This recipe comes from Jeanie Gibertson, the restaurant manager, at the request of the of the Journal Sentinel Milwaukee. Posted for safe keeping. I would leave the food coloring out. Prep and cook time are guesstimates as they are not listed.”
READY IN:
1hr 15mins
SERVES:
7
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a 2 gallon soup pot, combine water and chicken base. Heat to mix.
  2. Add onion, celery, carrots and chicken.
  3. Add food coloring, if using, and bring to a boil.
  4. Continue to boil while you make dumplings.
  5. To make dumplings, gradually add flour and salt to beaten eggs, mixing with a wooden spoon.
  6. Continue to add flour until firm yet sticky dough is formed.
  7. When vegetables are tender, transfer dumling dough to a plate.
  8. With a plate near the boiling broth, cut off bits of dough the size of small eggs with a large serving spoon; drop into broth.
  9. Cook until dumplings float to the top.

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