Recipes At Penzeys Spices Chicken Dumpling Soup

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Penzeys

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Ingredients

2 quarts (8 Cups) Chicken Stock

1-2 lbs. chicken meat, pulled from the bones of the chicken used to make the stock

1 medium onion, peeled and diced (about 1 Cup)

2-3 carrots, peeled and diced (about 1 Cup)

2 stalks celery, ends removed, diced (about 1 Cup)

½ tsp. BOUQUET GARNI

1/8 tsp. GROUND CELERY SEED

1-2 tsp. salt

1 tsp. BLACK PEPPER

1 Cup all-purpose flour

1 egg

1/3 Cup milk or water (using all milk yields softer dumplings; we use half milk, half water)

½ tsp. salt

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