Knott's Berry Farm Charleston Chicken Soup Recipe

Knott's Berry Farm's Charleston Chicken Soup is a delightful Southern-inspired creation, featuring tender chicken, aromatic vegetables, and a flavorful broth that pays homage to the rich culinary traditions of Charleston, South Carolina. Make our Knott's Berry Farm Charleston Chicken Soup Recipe at home. With our Secret Restaurant Recipe your Charleston Chicken Soup will taste just like Knott's Berry Farm.

Prep Time1

Active Time1 30

Total Time2 30

Course: Dinner, Lunch, Soup

Cuisine: American, Southern

Keyword: Chicken Recipe, Knott's Berry Farm, Soup

Yield: 6 Servings

Ingredients

Mushroom Dumplings

2 tablespoons Flour
1/2 teaspoon Baking Powder
2 Eggs separated
1 teaspoon minced Parsley
1/2 cup finely chopped Mushrooms
1/4 teaspoon Salt
1/8 teaspoon freshly ground Black Pepper

Soup

One 3-pound Chicken
2 Onions peeled and diced
6 Carrots diced
4 Celery Stalks with tops sliced 1/4-inch
1 Parsnip diced
5 sprigs Parsley cut into 1/4
Salt and freshly ground Black Pepper to taste
10 cups Water

Instructions

Mushroom Dumplings

In a small bowl, combine flour and baking powder. Stir to mix.
In a medium mixing bowl, add egg yolks. Beat on high speed until light, about 3 minutes.
Add 1 teaspoon minced parsley, mushrooms, flour mixture, salt and pepper. Mix on medium speed for 1 minute.
In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, about 2 minutes.
Fold egg whites into the yolk and mushroom mixture.
Set the batter aside while you make the soup.

Soup

Place chicken, onions, carrots, celery, parsnip, parsley and salt and pepper, to taste, in a Dutch oven or large saucepan.
Add enough water to cover the ingredients, about 10 cups.
Place over high heat and bring to a boil.
After 15 minutes, skim off the foam. Reduce heat and simmer 1 hour, skimming the soup occasionally as it simmers.
Using tongs or a large slotted spoon, remove chicken pieces to a plate. Allow to cool. When cool enough to handle, separate the meat from the bones. Discard bones.
Cut chicken meat into small pieces.
Return chicken meat to the pot.
Bring soup back to a simmer.
Using a tablespoon, drop prepared Mushroom Dumpling batter, one tablespoon at a time, into the soup.
Cover pot. Simmer soup until dumplings rise to the surface, about 10 minutes more.
Serve the soup in warm bowls with a dumpling or two floating on top of each serving.