Knott's Berry Farm's Charleston Chicken Soup

Directions

1. For the Mushroom Dumplings: Combine the flour and baking pwdr. Beat the egg yolks on high speed till light, 3 min. Add in the parsley, mushrooms, flour mix, salt and pepper. Mix on medium speed for 1 minute.
2. In a separate bowl, beat the egg whites on high speed till they're stiff but not dry, 2 min. Fold them into the yolk-mushroom mix. Set the batter aside while you make the soup.
3. For the Soup: Place the chicken, onions, carrots, celery, parsnip, parsley and salt and pepper to taste in a Dutch oven or possibly large saucepan. Add in sufficient water to cover the ingredients, about 10 c., and bring to a boil over high heat. After 15 min, skim off the foam, reduce the heat and simmer 1 hour, skimming the soup occasionally as it simmers.
4. Remove the chicken pcs and, when they're cold sufficient to handle, separate the meat from the bones and cut it into small pcs. Return the chicken to the pot and bring the soup back to a simmer.
5. Drop the Mushroom Dumpling batter by the Tbsp. into the soup. Cover the pot and simmer the soup till the dumplings rise to the surface, 10 min more.
6. Serve the soup in hot bowls with a dumpling or possibly two floating on top of each serving.
7. This recipe yields 6 servings.