Shredded Chicken Dumpling Soup

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 3/4 cup water
• 1 tablespoon vegetable oil
• 8 cups chicken broth
• 5 medium potatoes - peeled and cubed
• 1/2 pound chicken breast - boneless/skinless
• 1/2 cup carrots - thinly sliced
• 2 stalks celery - chopped up

Instructions

1. In a bowl mix together the flour, baking powder, and salt. In a measuring cup crack open the egg and add 3/4 cup water - whisk with a fork. Add egg-water to flour mixture, along with vegetable oil. Stir with a fork. Use your hands to mix the dough until it's no longer sticky - you will probably have to add additional flour. I like to add a small handful of flour, mix with my hands and if it's still sticky, keep repeating with flour until it's no longer sticky. When done, set aside.
2. Bring broth to a boil and add potatoes and chicken breast. Continue to cook for 10 minutes on a light boil. Add carrots and celery to pot and cook a additional 5 minutes.
3. Remove chicken from broth and place on cutting board. Shred up the chicken with fork and knife and then put shredded chicken back in pot.
4. Grab your bowl of dough and rip off (I do this with my fingers) small pieces of the dough, dropping them into the boiling soup. If you find that the dough is too sticky to handle when ripping apart, just sprinkle some flour on your hands. Keep adding small pieces of dough until it's all gone. Turn heat down to medium and let cook for 5 minutes.
5. Serve and enjoy.

Loading...