Chicken Soup with Dumplings

In a dutch oven over medium heat add the chicken carcass and water. Bring to a boil then cover and reduce heat to a slow simmer for about 1 1/2 Hours.

Add the carrot, celery, onion, and parsnip. Raise heat and bring to a boil then reduce heat to a simmer. Cover and simmer for about 45 minutes or until the carrots and parsnip are just tender. Add the chicken and stir to combine.

At this point the soup can be cooled and held until 1/2 hour before serving or it can be refrigerated up to a week.

In a small sauce pan melt the butter over medium heat. At the same time boil some water in a tea kettle.

Once the butter is melted reduce heat to low and add the flour and mix until a dough forms and pulls away from the sides of the pan. Add 1/2 cup of boiling water all at once and stir until a dough forms and pulls away from the sides of the pan. Remove from heat and cool.

After the dough cools add the eggs one at a time and stir until the egg is absorbed and a dough forms. After both eggs are added add the salt and stir to combine.

Bring the soup back up to a gentle boil and drop the dumplings into the soup one teaspoon full at a time. Space the dumplings out over the entire surface of the soup. Cover the soup and bring back to a very gentle boil reduce the heat to a simmer and cook until the dumplings swell to cover the entire surface.

Turn off the heat and serve... careful the soup and dumplings are VERY HOT !