Ingredients
- CHICKEN STOCK:
- 1 ) 3 chicken breasts (bone in)
- 2 ) 1 medium onion, quartered
- 3 ) 2 carrots, halved
- 4 ) 5 ribs celery, quartered
- 5 ) 1 stick butter
- 6 ) 1/2 cup chicken base
- Dumpling's:
- 0 ) 2 eggs
- 1 ) 1 cup water
- 2 ) flour (approx. 4 -5 cups)
Preparation
Step 1
Add chicken and vegetables in large stock pot. Cover with water and bring to boil. Continue to cook on medium heat until tender. Remove chicken and vegetables to bowl to cool. Debone chicken and set aside. Discard vegetables and bones. Add chicken base to stock. Add more water to achieve the taste you like in your broth. Chicken base is salty so adjust accordingly
Dumpling's:
2 eggs
1 cup water
flour (approx. 4 -5 cups)
Beat eggs in mixing bowl with water. Add enough flour to make a stiff dough. Divide dough into 3 sections and roll 1 section on floured pastry sheet. Roll dough as thin as possible. Cut with pizza cutter in 1 inch strips. Then cut the strips into 3 inch strips. Drop into boiling broth. Continue with remaining dough. Once all the dumpling's are in pot, cover with lid and turn off heat. You may need to add more water if it becomes thick. Let dumpling's continue to steam about 10 minutes covered. Pepper when finished. Don't let mixture stick and DON"T stir dumpling's while dropping in stock.