Recipe

Knott's Berry Farm Charleston Chicken Soup Recipe

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Ingredients

Directions

Step #1 Dumplings: Combine the flour & baking powder.
Step #2 Beat the egg yolks on high speed until light, 3 mins.
Step #3 Add the parsley, flour mixture, mushrooms, salt & pepper.
Step #4 Mix on medium speed for 1 min.
Step #5 In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 mins.
Step #6 Fold them into the yolk-mushroom mixture.
Step #7 Set the batter aside while you make the soup.
Step #8 Soup: Place the chicken, celery, carrots, parsnip, onions, parsley & salt & pepper to taste in a Dutch oven or large saucepan.
Step #9 Add enough water to cover the ingredients, about 10 c, & bring to a boil over high heat.
Step #10 After 15 mins, reduce the heat & let simmer 1 hr, skim off the foam, skimming the soup every once in awhile as it simmers.
Step #11 Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones & cut it into small pieces.
Step #12 Return the chicken to the pot & bring the soup back to a simmer.
Step #13 Drop the Mushroom Dumpling batter by the tbsp into the soup.
Step #14 If it joins together let it cook, then sepearate with a spoon after.
Step #15 Cover up the pot & let simmer the soup until the dumplings rise to the surface, 10 mins more.
Step #16 Serve the soup in warm bowls with a dumpling or two floating on top of each serving.
Step #17 Add seasoning to taste.
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