Butter Balls Chicken Soup

3 lb Chicken
1/2 c Chopped celery leaves
1 Bay leaf
10 Peppercorns
1 ts Salt
5 c Hot water
1 c Diced celery
2 tb Chopped fresh parsley
2 tb Butter
5 tb Flour; (up to 6)
1/4 ts Salt

Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one teaspoon salt and the water. Bring to a boil, cover and simmer over low heat for about one hour, or until chicken is tender. Strain, then return broth to saucepan. Cut chicken into small pieces, add to broth with celery and parsley, then simmer.

To make the butter balls, cream butter, add eggs and beat. Gradually add flour and the 1/4 tsp salt. Beat hard until whole is like a very soft batter. Drop by 1/4 or 1/2 teaspoonfuls into broth, cover and let stand 5 minutes over low heat.

Butter Balls Chicken Soup printer friendly version located here. (Just the recipe. Nothing else.)
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