Chicken Dumpling Soup
Ingredients
Instructions
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Take the rotisserie chicken off the bones and remove the skin.
Shred the meat - I use mostly the white meat. This step literally is what takes the longest.
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Chop the onion, garlic, celery and carrots and combine in a large stock pot with a small drizzle of olive oil.
Soften the veggies a bit, this speeds up the overall cook time. I sometimes put the lid on so it steams the veggies more instead of 'frying' them.
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Add the chicken and the broth/stock and bring to a rolling boil
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In the meantime, crack 4 eggs into a mixing bowl and scramble with a fork. Add 1 - 1 1/2 tsp. Lawry's Seasoning Salt and the flour (1/2 cup at a time) mixing gently with a fork.
If you would like a bit firmer dumplings add more flour. If you would like light and fluffy dumplings add about a tablespoon of water.
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Add dumpling mixture with a spoon or drizzle with a fork into the boiling soup.
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Cover and cook for 15-20 minutes at medium.
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Salt and pepper to taste. Sprinkle in a handful of fresh parsley or about a tablespoon of dried if you don't have any fresh.
