German Cream Of Chicken Soup Suppe Heidelberger Art Recipes

Steps:

• In a large pot, bring the stock to a rapid boil.
• Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
• Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
• Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
• NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).

Steps:

• Fill a large pot with water and bring to a boil.
• Add chicken and vegetables (except leeks and parsley).
• Add salt, pepper and bouillon cubes as well as Maggi.
• Cook for 1-2 hours until chicken starts falling off the bone.
• Remove the chicken from the pot and let cool off until you can strip it off the bones and put back into the pot.
• In the meantime add the sliced leeks and any other frozen vegetables you like (corn, peas, brussel sprouts or frozen cauliflower work well).
• Add noodles and fresh parsley and cook all for another 10 - 15 minutes.
• Season to taste and serve with fresh baguette.

Steps:

• Put the chopped cabbage and the broth in the crockpot, on high; simmer for 1 1/2 hours.
• In a sauté pan, cook the bacon slices until crisp; remove, chop roughly, and set aside.
• Sauté the onion in the bacon drippings until soft.
• Add the chopped bacon, onion, potato, and salt and pepper to the crockpot.
• Cook on high for an additional 1 to 1 1/2 hours hours, until the cabbage reaches the texture you prefer.
• Serve with a dollop of sour cream.
• Notes: would also be good with some dill weed or caraway added, or even kielbasa slices, if you like; I also added a 1 once cube of concentrated frozen duck stock, but as most folks don't have it in their freezer I didn't include it in the ingredient list; you could simmer this in a heavy pot on the stove for an hour instead of the crockpot, too.

Steps:

• Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
• Add the water to the chicken, season to taste and cook slowly for several hours.
• An hour or so before serving time, make soup balls as follows:
• Soak bread in warm milk. Bread should be moist, but not soggy.
• If using, fry onion and bacon in butter until onion is tender (If not using skip to step 7).
• Stir onion and bacon into moist bread.
• Add parsley flakes, eggs, salt and pepper to bread.
• Stir to combine all ingredients.
• Shape into large dumplings.
• Drop into boiling soup.
• Simmer uncovered, for 20 minutes, or until dumplings rise to surface.

Steps:

• Simmer water, potatoes and onions about 20 minutes
• Add frozen vegetables.
• Add soup and cheese.
• Heat until cheese is melted, stirring constantly.