Ingredients:
2 tbsp butter
1 small onion, minced
9 cup chicken stock
1 salt
1 freshly ground white pepper
1/2 tsp thyme
1 pinch freshly ground nutmeg
1 cup all-purpose flour
2 eggs
Instructions:
Recipe by: Food and Wine
In a large saucepan, melt the butter. Add the onion and cook over
moderate heat until softened, about 3 minutes. Stir in 8 cups of the
chicken stock and bring to a simmer. Season with salt and white
pepper to taste.
Meanwhile, in a medium saucepan, combine the remaining 1 cup stock
with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white
pepper. Bring to a boil over high heat. Remove from the heat and beat
in the flour until thoroughly blended. Let the mixture cool
slightly, then beat in the eggs, one at a time.
Drop tablespoons of the dumpling mixture into the simmering soup
and cook until the dumplings begin to firm, about 5 minutes. Remove
from the heat, cover the saucepan and set aside to steam the
dumplings for
3 minutes before serving.
Servings: 1
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Chicken Soup With Dumplings Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
