Dumpling Soup
by Marissa Stam

Rotisserie Chicken (Usually use after one meal off chicken)

bouillon to taste

Onion

Celery

Carrots

Potatoes (Opt)

Frozen peas

Dumpling

1 cup milk

¼ cup butter

1 cup flour

Dash of nutmeg

½ tsp salt

½ tsp sugar

2 eggs





In a stock pot, boil chicken in water (just enough to almost cover the chicken) for a while,

take carcass out and cool, then take the meat off. Add bullion, onion, celery, carrots and potatoes.

Heat and simmer

In separate pot, bring to boil milk and butter and then add flour, salt and sugar. Mix til

blended and leave on the heat for a little while. Remove from heat and add eggs one at a time, stir

until there is no sheen. Take a teaspoon of the batter and dip into the soup (the soup will take the

dumpling mix off the spoon). Cook on simmer for 10 mins.

Place meat and frozen peas back into soup, skim fat if too much.