Chicken And Egg Dumplings For 2 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is one of my all time favorite comfort foods when I just don't feel good. Ingredients:
4-6 chicken legs, 4 thighs or good handfull of tenders |
2 15 oz. cans of chicken broth or homemade broth, add water if necessary |
2 stalks finely chopped celery |
1/2 medium onion finely chopped |
2 tsp. poultry seasoning |
1 tsp. dried sage |
salt and pepper to taste |
thickening agent |
2 tbp. plain flour |
1/2 cup very cold water |
egg dumplings |
3 eggs whisked |
plain flour as needed |
Directions:
1. In 3 quart pot, place chicken, broth and water to fill 3/4 full.
2. Add onions, celery and all seasoning.
3. Bring to a boil then turn down to low until chicken is done. If needed add water.
4. Take chicken out of pot and let cool. Taken chicken off of bone if need be and cut meat in small pieces.
5. Taste broth to see if you want more seasoning. If so, add and boil on low to incorporate flavors.
6. While chicken is cooling enough to handle, whisk eggs and add flour until it makes a thick, sticky consistency.
7. Bring broth to a boil and using 2 teaspoons drop egg dumplings in broiling broth cooking until done. They will rise to the top and I usually boil for 15 minutes.
8. Thicken boiling broth with the flour thickening agent or what works best for you. Then put cooked chicken back in.
9. If my recipe is confusing, please let me know. I am a dump cooker so at times have trouble trying to write them down.
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