1/4    lb butter 
8    ounces cheddar or American cheese 
3    cups chopped celery 
12    ounces beer 
3    cups chopped onions 
1    teaspoon garlic salt 
1    stalk grated carrot 
1    teaspoon white pepper 
8    tablespoons flour 
6    cups chicken stock 

1.  Sauté celery, onions, carrots in butter.
2.  Add salt and pepper.
3.  Blend in flour.
4.  Add chicken stock and cheese.
5.  Heat gently until cheese melts.
6.  Add beer.
7.  Adjust spices to taste.
8.  Serve piping hot with croutons on top, if desired.

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Sweet and Sour Dumplings

1 14 oz. can of Frank's or SnowFloss Bavarian Kraut. (Sweetened Kraut)
1 14oz. can chicken broth
1 14oz. can cream of chicken soup
1 box of Panni Bavarian Dumpling Mix
1 to 2 lbs. of shredded stewed chicken

Empty entire Mix into large mixing bowl. Add two cups of cool water. Mix with wire whip till smooth.
 
Add 2/3 of the can of kraut and mix until kraut is blended. Let mixture rest unitl it thickens to the point of stiffness (10 minutes)
 
Form into 2 inch balls by rolling between your palms. You should be able to make 10 or 12 dumplings.
 
Use a large deep sauce pan to bring broth to a boil. Place dumplings in chicken broth add enough water to nearly cover the dumplings. Boil on medium high heat for 20 minutes. Rotate the dumplings once after 10 minutes.
 
Put cream of chicken soup and a 4 ounces of milk and whip until the milk is mixed incorporated.
 
Boil for 20 minutes add, add chicken meat and soup mixture, salt and pepper to taste and stir gently.
 
Simmer on low heat for 10 minutes and serve.

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German Chicken and Cabbage Soup with Garlic Sausage

1 lrg Onion, cut into small dice
2 tsp Ground caraway seeds
1 tsp Ground celery seeds
2 tbl Unsalted butter
1 tbl Olive or vegetable oil
2 lrg New potatoes, (about 3/4 lb.), cut into small dice
10 cup Light Chicken Stock
3/4 lb Garlic sausage, cut into 1/2-inch thick rounds
2 cup Coarsely chopped, cooked dark chicken meat
1/2 lrg Head white cabbage, cored and finely shredded, (about 4 cups)
1/2 cup Minced fresh parsley, for garnish
    Salt and pepper, to taste

This traditional German soup is spiked with the essence of caraway and celery.
1.In a heavy-bottomed, 6-quart saucepan, cook the onions and spices in the butter and olive oil over moderate heat for 10 minutes, stirring frequently.
2.Add the potatoes, chicken stock, and sausage and bring to a boil over high heat. Reduce the heat to moderate and cook for 7 to 10 minutes, or until the potatoes are tender.
3.Add the chicken and cabbage and cook for 3 to 5 minutes, or until the cabbage is just wilted.
4.Season with salt and pepper. Garnish portions with parsley just before serving.

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German Chicken Rice Soup

2 cup defatted chicken broth
1/4 cup cooked rice
1 x egg yolk (or substitute)
2 tbl cream or evaporated milk (or substitute)
    maggi seasoning
    chopped fresh parsley
    chopped green onion
    salt and white pepper to taste
Lowfat cream alternatives:
2 tbl evaporated skim milk
    or fat free half and half
    lowfat buttermilk
Lowfat Egg Alternative:
2 tbl Egg Beaters(r) 99% egg substitute mixed with
1/4 tsp mild olive oil

In a small saucepan, bring the broth to a boil. Reduce heat to low setting.
Add rice, cover and allow 5 minutes to warm the rice. Remove soup from heat, stir in egg yolk mixed with cream. Heat gently (heat diffuser plate can help), stirring gently until egg is tempered and cooked. Serve at once with maggi and offer the parsley and onion as a garnish.
Serving Ideas : Appetizer or starter; lunch with sandwich.
Save 4 grams of fat and about 200 calories by using the lowfat substitutes.
NOTES : This soup depends upon a full-flavored chicken stock or defatted broth. A soothing late night soup; good to sip when recovering from flu.
Leftover chicken breast, diced, may be added.
It's years old. We made this often enough. It's a good soup to serve when you just want a little comfort food, or you have a cold/flu. The original used an eggyolk and cream - I would have used evaporated milk. Low fat substitutes were not available then. Our LF pantry has plenty of soup. Add a little something extra and make it dance.

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Roast Chicken Stew

3 tbl Butter
2 tbl Chopped onions
2 tbl Plain flour
500 ml Beef stock
50 ml Dry port or red wine
2 x Thick lemon slices with peel
2 x Bay leaves
    Salt and fresh-ground pepper
    Dash or two of wine vinegar
1 1/4 lb Roast chicken (just the meat, cut into bite-sized pieces

This recipe is perfect for those of us who get home dead tired, desperately tired but with no desire to actually
*cook* anything. The gravy can be cooked ahead of time and refrigerated or frozen: or made on the spot, if you feel energetic. The chicken you can roast yourself (again, if you feel like it) or pick up from the nearest place which roasts chickens and wraps them up for passersby (often using the kind of oven-with-rotating-spits which Peter refers to as "the chicken-torturing device"). Serve with mashed potatoes or noodles: or, if you have energy enough, dumplings.
Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped onions and cook until translucent. Add the flour, and cook until the
*roux*
is golden brown. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper. Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar and salt or pepper to taste. Add the chicken pieces and heat over a low flame.
Re: the gravy: There's never enough of it. If I were you, I'd double the recipe. You can always freeze what you don't use.

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Hearty Bavarian Soup

(Makes 2 servings)
1/4 cup cholesterol-free margarine
1/2 cup cooked chicken, diced
1 cup cabbage, chopped
2 stalks celery, chopped
1/4 cup onion, chopped
1/8 teaspoon caraway seed
1 can (10-3/4 oz.) Campbell's Cream of Mushroom Soup, low-sodium
1 cup water
1/4 cup skim milk
1 cup cooked potatoes, cubed

In a 1-1/2-quart saucepan over medium heat, in hot margarine, brown chicken and cook cabbage, chopped celery and onion with caraway seed until vegetables are tender-crisp. Stir in remaining ingredients. Reduce heat to low; heat through, stirring occasionally. To serve: Ladle into bowls. Delicious served with warm wheat bread.

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Old World German Chicken Soup & Dumplings

3    lbs chickens 
2    quarts water 
10    hard rolls (Kaiser rolls) 
1-2    cup warm milk 
1/2    cup Canadian bacon, diced (optional) 
1    tablespoon butter, softened 
1    small onion, diced (Optional) 
1    tablespoon parsley flakes 
3    eggs 
   salt and pepper 

1.  Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
2.  Add the water to the Chicken, season to taste and cook slowly for several hours.
3.  An hour or so before serving time, make soup balls as follows: Soak bread in warm milk.
4.  Bread should be moist, but not soggy.
5.  If using, Fry onion and bacon in butter until onion is tender.
6.  (If not using skip to step 7) Stir onion and bacon into moist bread.
7.  Add parsley flakes, eggs, salt and pepper to bread.
8.  Stir to combine all ingredients.
9.  Shape into large dumplings.
10.  Drop into boiling soup.
11.  Simmer uncovered, for 20 minutes, or until dumplings rise to surface.

courtesy of Recipe World.