Chicken Dumpling Soup Recipe

In a blender or food processor combine 3 cups cooked chicken eggs 3/4 cup chicken broth 1 cup flour parsley 2 teaspoons salt pepper and tarragon. Process until smooth.

In a large pot bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer uncovered 5 to 8 minutes until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.

In a large pot melt butter over medium heat. Cook onion celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover reduce heat and simmer 15 minutes.

Stir in dumplings reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.