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Butter Balls Chicken Soup - The “butter balls” in this savory chicken soup are sort of like dumplings and are the finshing touch. They are a little extra work, but well worth the effort!
Cook Time: 65 mins |
Ingredients to make Butter Balls Chicken Soup
3 lbs chicken
1/2 c chopped celery leaves
1 bay leaf
10 peppercorns
1 tsp salt
5 c hot water
1 c diced celery
2 tbsp chopped fresh parsley
2 tbsp butter
5 to 6 tbsp flour
1/4 tsp salt
Directions to make Butter Balls Chicken Soup
Step 1:Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one teaspoon salt and the water. Bring to a boil, cover and simmer over low heat for about one hour, or until chicken is tender.
Step 2:Strain, then return broth to saucepan. Cut chicken into small pieces, add to broth with celery and parsley, then simmer.
Step 3:To make the butter balls, cream butter, add eggs and beat. Gradually add flour and the 1/4 tsp salt. Beat hard until whole is like a very soft batter.
Step 4:Drop by 1/4 or 1/2 teaspoonfuls into broth, cover and let stand 5 minutes over low heat.
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Email This Recipe
Print This Recipe
Review This Recipe
<< Previous Recipe
Baked Lemon Chicken with Peppers
Baked Lemon Chicken with Peppers
Next Recipe >>
Chicken Ole
Chicken Ole