INGREDIENTS:
- 2 sticks of celery, finely diced
- 1 small/medium onion, finely diced
- 3 Tbsp olive oil
- 2 large carrots, thinly sliced
- 6 cups reduced sodium chicken broth + 6 cups water
- 1 Tbsp salt, or to taste
- 3-4 medium potatoes (about 1½ lbs), peeled and cut into bite-sized pieces
- ½ lb boneless skinless chicken breast (1 large chicken breast), diced
- 2 bay leaves
- 2 Tbsp Chopped Dill and/or 2 Tbsp Chopped Parsley
For the Dumplings:
- 2 cups flour, sifted
- 2 large eggs
- 1 Tbsp sour cream
- ½ tsp salt
- ¼ tsp sugar
- 6 Tbsp (3/4 stick) melted Butter
INSTRUCTIONS:
- In a 5 Qt soup pot, over medium heat, add 3 Tbsp olive oil and saute 2 sticks diced celery and small finely diced onion until softened (5 min). Add thinly sliced carrots and continue to cook until onions and celery are golden (3-4 min).
- Into the same pot, pour in 6 cups chicken broth and 6 cups water along with 1 Tbsp salt and all of your chopped potatoes. Bring to a boil then cook 10 minutes, or until potatoes are nearly done.
- Meanwhile, make your dumplings: Sift 2 cups flour, ½ tsp salt and ¼ tsp sugar into a medium bowl. You can measure 2 cups of flour before sifting - scoop it into the measuring cup, then scrape off the top for an accurate measurement. Make a well in the center and add 2 eggs with 1 Tbsp sour cream. Fold together with a spatula. Your dough will look like scraps of cloth. Pour in 6 Tbsp melted butter and stir/ knead with spatula until butter is well incorporated and dough is uniform in texture and color. It should be very soft but won't stick to your hands.
- Transfer dough to a smooth cutting board. Separate your dough into two pieces, roll each piece into a long slim log and cut thin slices from each log. Don't cut them too big since they expand in the soup. You want them to be small and bite-sized. The dough should not stick to the knife or cutting board because of all the butter in it.
- After boiling potatoes about 10 minutes, keep the pot at a boil and add 2 bay leaves, diced chicken and prepared dumplings. Continue boiling over medium/low heat another 10 minutes or until dumplings are tender and chicken is cooked through.
- Season to taste. Stir in your fresh dill or parsley (or both) and remove from heat.
Source: Natasha's Kitchen
Share It To Your Friends!
Loading...
