Chicken soup with dumplings

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter
1 small Onion; minced
9 cups Chicken stock
Salt
Freshly ground white pepper
½ teaspoon Thyme
pinch Freshly ground nutmeg
1 cup All-purpose flour
2 Eggs
3 minutes before serving.

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, ½ 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

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