Chicken Broth with Butter Dumplings

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 2 pints very good chicken broth
  • oz butter
  • 1 small


Soften the butter and cream with the egg. Add the flour (both kinds), salt, parsley and lemon peel.

Add a little more plain flour if the mixture is too wet. Make little balls the size of a pea with the mixture. Drop these one by one into the simmering broth, cover and simmer ten minutes. The dumplings will swell nicely and be light as a feather.