Chicken Dumpling Soup

Submitted by Andrew Hauner
This is a two day recipe, but it is well worth the wait! Yum!! It's perfect for cold winter days or to help cure a cold.

In a big kettle with 3 quarts of water, add
3 pieces of frying chicken,
1 chicken bouillon cube,
1 small onion, chopped.

Bring to boil and then simmer for 1½ to 2 hours.
Cool overnight.

Next day:
Skim cooled fat from the top. Remove chicken bones and discard.
Heat up to boil and add
3 to 4 carrots, cut up,
3 to 4 celery stalks, cut up,
1 cup diced tomatoes,
salt and pepper, to taste.
Simmer for 1½ to 2 hours.


¾ cup flour
½ stick slightly softened butter or margarine
Cut butter into flour.
Add 2 eggs.
Pinch of salt.
Mix thoroughly.

Put broth into a separate pot and bring to boil. Carefully add spoonfuls of dumplings dough to boiling broth. Slow boil for ½ hour.

Serve broth and dumplings with the chicken and vegetable mixture.