Print
Email
Add a photoServings: 1
Ingredients
- 3 lb Chicken
- 1/2 c. Minced celery leaves
- 1 x Bay leaf
- 10 x Peppercorns
- 1 tsp Salt
- 5 c. Warm water
- 1 c. Diced celery
- 2 Tbsp. Minced fresh parsley
- 2 Tbsp. Butter
- 5 Tbsp. Flour (up to 6)
- 1/4 tsp Salt
Directions
- Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one tsp. salt and the water. Bring to a boil, cover and simmer over low heat for about one hour, or possibly till chicken is tender. Strain, then return broth to saucepan. Cut chicken into small pcs, add in to broth with celery and parsley, then simmer.
- To make the butter balls, cream butter, add in Large eggs and beat. Gradually add in flour and the 1/4 tsp salt. Beat hard till whole is like a very soft batter. Drop by 1/4 or possibly 1/2 teaspoonfuls into broth, cover and let stand 5 min over low heat.
- NOTES : The butter balls, very tiny dumplings, are called rivels in the West and dropsley in Ontario. This combination makes a perfect light supper. I sometimes replace the chicken soup in this recipe with a can of consomme and an equal amount of water.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
