Chicken Soup With Swedish Dumplings

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#43922

serves/makes:

ready in:
30-60 minutes

ingredients

6 cups chicken stock
2 cups diced cooked chicken
1/2 cup chopped celery
4 tablespoons flour
1 cup milk
1 teaspoon salt
2 cardamon seeds, crushed
OR
1/4 teaspoon nutmeg
1 tablespoon sugar
2 tablespoons butter or margarine
1 egg
8 blanched almonds, chopped finely
2 tablespoons fresh parsley, minced

directions

Bring stock, chicken and celery to a boil in a large saucepan.

Make dumplings in a separate saucepan by blending flour and a little milk to make a paste. Add remaining milk, salt, cardamon or nutmeg, and sugar. Cook until thickened, stirring constantly.

Add butter and stir until melted. Remove from heat. Add egg, mix well and cool. Add almonds and parsley.

Drop the dumpling mixture by the tablespoon into the boiling soup.

Cook for two minutes or until dumplings rise to the top.