This is a recipe that I have loved ever since I was young. My mom would make it for me, and would make a lot of dumplings that were huge, just the way I liked it! It's a super easy recipe that doesn't take much skill! Hope you enjoy the soup!
1/2 Medium White Onion
4 Stalks of Celery
4 Chicken Breasts (or use a pre-cooked rotisserie chicken!)
3 Bay Leaves
6 Cans of Chicken Broth (or more depending on if you like the juice thin or thick)
16 oz. Bag of Baby Carrots
1 C. Flour
16 oz. Bag of Frozen Corn
16 oz. Bag of Frozen Peas
Begin by adding your chicken broth into a large stew pot. Then place the chicken breasts in the broth. Add some salt and pepper and the bay leaves. I like to cook the chicken this way because then all of the juices are added right to the soup. Cook on medium high. It should take about 1/2 hour to cook through.
While the chicken cooks, chop the white onion in small pieces.
Next, chop your celery.
Then, chop your carrots into thirds.
Once the chicken is done, remove it from the pot and shred it up using a knife and fork, or your hands. Then add the chicken back to the pot, along with the celery, carrots and onions.
Now it's time to work on the dumplings. In a mixing bowl, add a cup of flour and 3 eggs, then mix. You will want this mixture to be sticky and gooey. If it's too thick, add another egg. The more flour you add, the thicker your soup will get. I like my soup thin, so this is why I only add the cup of flour.
Next, spoon up the mixture about the size in the picture (they get bigger when they cook), and drop it into your boiling soup. You will need another utensil like a spoon or your hand to get the mixture off the spoon. If you use your hands flour them up first so that it slides off easier.
The dumplings will float to the top of your pot.
Next, add your frozen peas and corn to the pot to cook. I like to do this last so that they don't get too mushy from cooking for that long. Cook for about another 20 minutes to half an hour. Remember to remove your bay leaves.
Enjoy, and check out all of my other Manic Monday Recipes here, and follow me on Twitter and Facebook!