simmering soup. When dumplings rise to top, stir in
parsley and serve.
Variation: Chicken Spinach Straciatella
Omit dumplings. Clean and stem 1/2 pound fresh spinach;
stack and cut into 1/2-inch strips. Whisk together 2 eggs
with 1/2-cup grated Parmesan cheese. Stir in spinach with
chicken, then heat soup just to boiling. Immediately pour
in the egg mixture in a thin stream, while stirring. The
goal is to end up with thread-like strands of cooked egg.
Cook until soup simmers again; stir gently just before
serving.

STEW FROM BAVARIAServes 4
If you like mild sauerkraut, instead of just draining it,
as the recipe suggests, rinse it in a colander or strainer.
1 roaster boneless breast, cut into bite-size pieces
salt and ground pepper to taste
2 tablespoons butter or margarine
1 medium onion, thinly sliced
1 pound sauerkraut, drained
1 can (16 ounces) whole berry cranberry sauce
1 large apple, peeled, cored and sliced
1/2 cup chopped walnuts (optional)
Season breast pieces with salt and pepper. In a flame
proof casserole or Dutch oven over medium heat, melt
butter. Add chicken and onions. Saute until lightly
browned, about 5 minutes. In a bowl combine sauerkraut,
cranberry sauce and apples. Spoon over chicken and onions
and toss gently. Cover and simmer over medium-low heat for
20 minutes. Sprinkle with walnuts just before serving.