Servings: 10

Per Serving:

Calories: 310

Protein: 34g - Carbohydrates: 22g - Fat: 9g

Fiber: 1g - Sugar: 2g - Sodium: 981mg

Ingredients:

For the Soup:

• 1 Large Chicken (6lbs)

• 2 Medium Carrots, chopped

• 2 Celery Ribs, sliced

• 1 Large Onion, sliced

• 4qt Water

• 2 tbsp White Vinegar

• 2 tsp Salt

For the Dumplings:

• 2 Cups All-Purpose Flour

• 1 1/2 tsp Salt

• 1 Large Egg

• 1/2 Cup Reserved Chicken Broth

• 1/2 tsp Pepper

Instructions:

1. Prepare the Chicken: In a large Dutch oven or stockpot, combine chicken, carrots, celery, and onion. Pour in the water, ensuring the chicken is fully submerged. Add vinegar and salt.

2. Bring to a boil over high heat. Once boiling, reduce the heat, cover, and let it simmer until the meat is tender and nearly falls off the bone.

3. Remove the chicken from the broth and let it cool. Strain the broth, discarding the vegetables and seasoning.

4. Debone the chicken, discarding skin and bones. Cut the meat into bite-sized pieces and keep warm. Reserve 1 cup of the broth and cool it to lukewarm.

5. Prepare the Dumplings: In a mixing bowl, whisk together flour and salt. Create a well in the center and crack the egg into it. Gradually add 1/4 cup of the reserved broth to the egg, incorporating the flour as you mix. Continue this process, adding more broth as needed, until the mixture forms a dough similar to pie dough consistency. If any broth remains, return it to the stockpot.

6. Transfer the dough to a floured surface and knead, incorporating additional flour until the dough is stiff. Let it rest for 15 minutes.

7. Roll the rested dough into a 17-inch square. Cut into 1-inch squares and dust with flour. Allow them to dry for 30-60 minutes.

8. Combine & Serve: Return the broth to a boil. Carefully drop the dumplings into the boiling broth. Once all are added, reduce the heat, cover, and let them simmer until fully cooked, approximately 10 minutes. A toothpick inserted into a dumpling should come out clean.

9. Add the chicken pieces back into the pot. Season with pepper, stir, and serve warm.

Coach’s Notes:

• For a Richer Broth: Consider adding some chicken bouillon or a mix of herbs for added depth in flavor.

• Texture Variations: If you prefer a softer dumpling, reduce the drying time. For a firmer dumpling, allow them to dry a bit longer.

• Flavorful Infusion: Fresh herbs like thyme, rosemary, or parsley can be added to the broth for enhanced flavor. Remember to remove them before serving.

Recipe Credit: Taste of Home Cooking School Cookbook