Swedish Potato Dumpling Soup Recipe

Ingredients

• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 6-1/2 cups water
• 2 teaspoons salt, optional
• 2 celery ribs, quartered
• 1 medium carrot, quartered
• 1 small onion, peeled
• 4 whole peppercorns
• 2 whole cloves
• 2 whole allspice
• 2 chicken bouillon cubes
• 1 package (9 ounces) frozen cut green beans
• 1 package (12 ounces) frozen noodles
• DUMPLINGS:
• 2 medium potatoes, cooked and mashed (without added milk or butter)
• 1 egg, beaten or egg substitute equivalent
• 2 tablespoons half-and-half cream
• 1 teaspoon sugar
• 1/4 teaspoon salt, optional
• 1/2 cup all-purpose flour

Directions

• In a 5-qt. soup kettle, combine the first 10 ingredients. Cover and slowly bring to a boil. Reduce heat; simmer for 3 hours. Remove chicken; set aside until cool enough to handle.
• Strain broth, discarding vegetables and seasonings. Add enough water to make 8 cups; return to kettle. Remove chicken from bones; discard bones and skin. Cut chicken into chunks; add to kettle along with beans and noodles. Bring to a boil; cook for 20 minutes.
• For dumplings, combine the potatoes, egg, cream, sugar and salt if desired in a medium bowl. Gradually add flour to make a stiff dough (it should form a peak when spoon is lifted). Drop by teaspoons into boiling soup. Cover and simmer for 3 minutes. Yield: 12 servings (3 quarts).

Swedish Potato Dumpling Soup published in Country Chicken Cookbook , p26