Chicken Dumpling Vegetable Soup

30 min

Prep Time

3 hr

Cook Time

3 hr 30 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

8

cup

Water

2

tsp

Salt, table, iodized

13

tbsp

Onion, white, fresh, chopped

2

tsp

Parsley, dried

2 1/4

cup

Celery, fresh, diced

5

cup

Carrots, frozen, sliced

10

each

Chicken leg, skinless

10

svg

Bohemian Potato Dumplings (separate recipe)

Nutrition Info

427.00 g / 15.25 oz per serving.

Recipe Label

Instructions

1. Remove skin from chicken legs.
2. Combine chicken legs, water, & salt in stockpot - bring to a boil & simmer, covered, for 2 hours.
3. Remove chicken & cool.
4. Remove chicken from bones & dice - refrigerate meat.
5. Add carrots, celery, parsley, & onions to broth - bring to a boil, reduce to simmer & simmer, covered, for 30 minutes.
6. Make & drop Bohemian Potato Dumplings into boiling broth/vegetable mixture using #30 scoop.
7. Bring to a boil & simmer, covered, for 20 minutes.
8. Remove dumplings from broth & keep hot for serving.
9. Add chicken to the broth & bring to a boil.
10. Serve 1 1/3 cup soup & 2 Bohemian Potato Dumplings per serving.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.