Ingredients:
1 whole chickens
3 carrots, chopped
1 bunch celery, chopped
2 potatoes, chopped
1/2 cup barley
1/2 cup rice
wylers chicken bouillon granules, to taste
1 eggs
1 cup milk
flour
Directions:
Place chicken in a large soup pot and cover completely with water.
Bring to Boil and simmer for 1 1/2 hours.
Remove chicken from water, skin and bone. Trim off excess fat. Set aside.
Put the Carrots, celery and potatoes into the water that you cooked the chicken inches.
Add the barley and rice.
Bring the water back to a boil.
Turn down heat and simmer uncovered until the carrots are tender.
Season to taste with the bouillon granules.
To make the dumplings:.
Mix the egg, milk and enough flour to make the dumplings hang together. Scoop a spoonful of the dumpling mixture and drop it into the hot soup.
Simmer for 20 minutes or until the dumplings are done.
Add the chicken back into the soup and heat until desired temperature.
Servings: 6-8
Time preparation: 20 min.
Time total: 140 min.