Updated Jan 26, 2017Chatelaine
Butcher's Chicken Broth, recipe link below
skinless, boneless chicken thighs, cut into bite-sized pieces
celery stalks, diced with leaves, about 1 cup
large carrots, diced, about 1 cup
large yellow onion, diced, about 1 cup
garlic clove, minced
- WHISK egg in a large bowl. Whisk in milk, butter and salt. Gradually add flour and whisk until smooth. Cover and refrigerate until batter is cold, 45 min to 1 hour.
- BOIL Butcher’s broth in a large pot. Add chicken, celery, carrot, onion, dill, garlic and salt. Return to a boil, then reduce heat to medium. Gently boil until vegetables are tender and chicken is cooked through, 8 to 10 min.
- SCOOP batter into 20 portions. Add to simmering soup and cook until all dumplings float to the top, 5 to 7 min. Ladle into bowls and sprinkle with more dill, if desired.
Suggestion: Get our recipe for Butcher’s Chicken Broth here.