Ingredients:Call for 4 tablespoons of butter.2/3 cup finely sliced onion2–3 carrots, chopped3 cut stalks of celery1/3 cup of minced cloves crushed garlic8 ounces of chicken stock2 pounds of shredded cooked chicken1/4 teaspoon of salt0.5 milligrams of black pepperTwo bay leaves.tablespoon of dried parsleyTo Make Soup Thickercornstarch, 3 tablespoons3-tbsps of liquidSpring rolls1 half a cup flour1/8 teaspoon of baking soda1/4 teaspoon of salt3-tablespoons chilled butterThree quarters of a cup of milkPREPARATION:Toss the celery, carrots, and onions into a big 8-quart saucepan with the melted butter. Keep stirring occasionally until the onion becomes smooth and transparent. Cook for another 30 seconds after adding the garlic.Toss in the shredded chicken and the chicken broth. Add pepper, salt, bay leaves, and parsley for seasoning. While you’re preparing the dumplings, bring to a boil, then reduce heat and simmer.For Glutinous Rice:Toss the salt, baking soda, and flour together in a large basin. Coat the flour mixture with the grated cold butter, which you may do using a cheese grater.Combine the flour, milk, and water; mix until dough forms a ball. If necessary, you may knead it many times in the basin.Cut the dough into inch pieces and put them into the soup. Simmer, covered, for fifteen to twenty minutes, or until dumplings float to the surface of soup.Add the cornstarch and cold water mixture to the soup to thicken it. It will thicken as you stir it continuously.Enjoy !
CHICKEN & DUMPLINGS SOUP RECIPE
