1 egg
3 tbsp cold water
2 tbsp peanut oil
1/2 tsp kosher salt
1 c all-purpose flour
3 boneless skinless chicken breasts
1 tsp kosher salt
5 c chicken stock or broth
2 c water
2 stalks celery, halved crosswise
1 medium onion, peeled and halved
3 sliced hard-cooked eggs
2 tbsp cold butter, cit in 1/4 inch cubes
1/4 c milk
ground black pepper

For dumplings, in medium bowl whisk together egg, cold water, oil, and 1/2 tsp salt. Stir in flour. Mix until well-blended, cover, and refrigerate 2 hours.

Season chicken with 1 tsp salt. Set aside. In 6 quart Dutch oven, combine chicken stock, water, celery, onion, and pinch of Kosher salt. Bring to a boil. Add chicken. Reduce heat to just below simmer, cover, leaving half-inch opening.

Cook 30-45 minutes, until breasts are just done. Remove chicken and cut into chunks.

For dumplings, turn dough onto well-floured surface. Roll very thin, cut into strips. Return broth to boiling and add dumplings. Cook 3 to 5 minutes, add chicken and hard boiled eggs. Reduce to simmer, add butter, milk, and a few grindings of black pepper. Cook 2 more minutes, remove from heat, cover, and let stand 10 minutes before serving. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SARASMILE73.

 

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