- 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
- 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
- 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).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Swedish Potato Dumpling Soup
"The Swedish Dumplings are "Gnocchi".I knew this as soon as saw this part of recipe.Floaters afterwards,means "done".A Great Idea&Lighter than Traditional "Dumplings".delicious 10 Stars."