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Chicken Dumpling Vegetable Soup
2 Tbls. cooking oil
1 onion, finely chopped
2 cups carrots, peeled and finely chopped
1/2 cup chopped green beans
1/3 cup parsley, finely chopped
7-8 cups prepared chicken stock
1 cup pasta, penne or macaroni
1 Tbls. curry
1 Tbls. paprika
1-2 Tbls. Italiano seasoning
pepper, to taste

Chicken Dumplings:
1/2 lb ground chicken
1 egg
1/2 - 1 cup fine bread crumbs
1/2 cup parmesan or cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper

 

In a large pot, over medium heat, add the oil, onion, carrots and green beans. Saute for a few minutes then add the parsley, chicken stock and pasta.

Add spices.

While bringing soup to a boil, prepare the dumplings. In a separate bowl mix all the ingredients for the dumplings. Roll the mixture into 1 inch balls and drop them into the gently boiling soup to cook for about 15 to 20 minutes or until the center of the dumpling is no longer pink.

Optional:
You may wish to thicken the broth with a few tablespoons of cornstarch mixed with 3/4 cup of water.

Ladle soup into bowls, top with a little extra shredded cheese and enjoy!

Note: If it seems too salty, just add water.

Preparation Time: 40 minutes Serves: 6
Recipe Origin: United States
Submitted by:
Anne O'Reilly
British Columbia
Canada
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