* 3 Cup A/P Flour * 2 teaspoon salt * 1 large egg * 1 cup milk * Seasoning (garlic powder, etc) optional * —> mix well into dough. * —> make sure soup is boiling before adding dough. * —> after dumplings float, cook for 3 min. Should take 4-5 min to cook, total.
Soup:
* Oil pot. Season and brown 2 chicken breasts on both sides. Remove from pot. * Add chopped onion, garlic, celery, carrots, corn, string beans, peas, etc. Cook in chicken browning. * Add 9-10 cups of chicken stock. Stir. * Add chicken, Italian seasoning, oregano, tumeric, black/white pepper, cayenne pepper, garlic powder, MSG (optional), 1-2 bay leaves. Stir. * Place lid on pot and let the soup boil until chicken is cooked through, and then remove. * Add tbsp-sized dumplings to soup. Once fully cooked (4-5 min) lower heat. * Shred chicken + add to soup. * Salt and pepper to taste. * Lemon for brightening. Chopped scallions for the aesthetic.
—> Makes 4 large bowls.
I measure with my heart. I also used water+chicken bouillon since I’d run out of homemade stock. I used a combination of *better than bouillon* roasted chicken base + knorr granulated chicken bouillon. Because I used the chicken browning and the liquid from boiling the chicken, it had a very authentic chicken flavor + tasted just as good as when I’ve used homemade broth/stock.
2 Comments
Drop Dumplings:
* 3 Cup A/P Flour
* 2 teaspoon salt
* 1 large egg
* 1 cup milk
* Seasoning (garlic powder, etc) optional
* —> mix well into dough.
* —> make sure soup is boiling before adding dough.
* —> after dumplings float, cook for 3 min. Should take 4-5 min to cook, total.
Soup:
* Oil pot. Season and brown 2 chicken breasts on both sides. Remove from pot.
* Add chopped onion, garlic, celery, carrots, corn, string beans, peas, etc. Cook in chicken browning.
* Add 9-10 cups of chicken stock. Stir.
* Add chicken, Italian seasoning, oregano, tumeric, black/white pepper, cayenne pepper, garlic powder, MSG (optional), 1-2 bay leaves. Stir.
* Place lid on pot and let the soup boil until chicken is cooked through, and then remove.
* Add tbsp-sized dumplings to soup. Once fully cooked (4-5 min) lower heat.
* Shred chicken + add to soup.
* Salt and pepper to taste.
* Lemon for brightening. Chopped scallions for the aesthetic.
—> Makes 4 large bowls.
I measure with my heart. I also used water+chicken bouillon since I’d run out of homemade stock. I used a combination of *better than bouillon* roasted chicken base + knorr granulated chicken bouillon. Because I used the chicken browning and the liquid from boiling the chicken, it had a very authentic chicken flavor + tasted just as good as when I’ve used homemade broth/stock.
Love! Just made a pot last week