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Knott's Berry Farm Charleston Chicken Soup
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 2 eggs, separated
- 1 teaspoon minced parsley
- 1/2 cup mushrooms, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 (3 pound) chicken, cut up
- 2 onions, diced
- 6 carrots, diced
- 4 stalks celery with tops, sliced
- 1 parsnip, diced
- 5 sprigs parsley, cut into fourths
- Salt, pepper
- 10 cups water
- Mushroom Dumplings: Combine the flour and baking powder.
- Beat the egg yolks on high speed until light, 3 minutes.
- Add the parsley, mushrooms,
flour mixture, salt and pepper. Mix on medium speed for 1 minute.
- In a separate bowl, beat the egg whites on high speed until they're stiff
but not dry, 2 minutes. Fold them into the yolk-mushroom mixture. Set the batter
aside while you make the soup.
- Soup: Place the chicken, onions, carrots, celery, parsnip, parsley and salt and
pepper to taste in a Dutch oven or large saucepan. Add enough water to cover the
ingredients, about 10 cups, and bring to a boil over high heat. After 15 minutes,
skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally
as it simmers.
- Remove the chicken pieces and, when they're cool enough to handle, separate
the meat from the bones and cut it into small pieces.
- Return the chicken to the
pot and bring the soup back to a simmer.
- Drop the Mushroom Dumpling batter by the tablespoon into the soup.
- Cover the pot and simmer the soup until the dumplings rise to the surface, 10 minutes more.
- Serve the soup in warm bowls with a dumpling or two floating on top of each serving.
Posted by LladyRusty at Recipe Goldmine 6/27/01 4:05:58 pm.