REAL Chicken 'n Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 boneless, skinless chicken breasts6 c water2 T concentrated chicken stock (enough to make 6 c chicken stock altogether)1/4 c butter, unsalted4 egg yolks2-3 c flour1 t pepper
Makes approximately 10 good size servings (sorry, I haven't measured exactly, but it feeds 10 easily!)
Make the 6 c chicken stock (add concentrated stock to water, use your own homemade stock, or a low sodium boxed stock -- no bouillion cubes!!) and bring to a boil.
Add the 5 chicken breasts and turn down to a simmer. Cook 20 to 25 minutes and remove the chicken.
Cut chicken into bite size pieces.
Beat 4 egg yolks until fluffy (they will change color and turn a very light yellow). This will take about 2 minutes.
Add 1 c of the broth to the eggs, being sure to temper the eggs (add a bit of broth at a time and stir well to bring the eggs up in temperature without scrambling them).
Add pepper and flour 1 c at a time. Mix with a fork until it forms a dough that is just slightly sticky but not dry (depending on humidity, it will be b/w 2 and 3 cups).
Roll out dough on lightly floured counter until about 1/4" thick. Cut into strips which will form your noodles (they can be as thin or thick and long or short as you choose).
Drop them into broth that you have brought back to a boil a few at a time to avoid clumping. Cook until all dumplings have risen to the surface, then simmer a few minutes.
Add cut up chicken, stir and let the broth reduce until it's at a consistency you prefer (I like thick but still definitely with a sauce).
Number of Servings: 10
Recipe submitted by SparkPeople user SCHNOZZLES.
Make the 6 c chicken stock (add concentrated stock to water, use your own homemade stock, or a low sodium boxed stock -- no bouillion cubes!!) and bring to a boil.
Add the 5 chicken breasts and turn down to a simmer. Cook 20 to 25 minutes and remove the chicken.
Cut chicken into bite size pieces.
Beat 4 egg yolks until fluffy (they will change color and turn a very light yellow). This will take about 2 minutes.
Add 1 c of the broth to the eggs, being sure to temper the eggs (add a bit of broth at a time and stir well to bring the eggs up in temperature without scrambling them).
Add pepper and flour 1 c at a time. Mix with a fork until it forms a dough that is just slightly sticky but not dry (depending on humidity, it will be b/w 2 and 3 cups).
Roll out dough on lightly floured counter until about 1/4" thick. Cut into strips which will form your noodles (they can be as thin or thick and long or short as you choose).
Drop them into broth that you have brought back to a boil a few at a time to avoid clumping. Cook until all dumplings have risen to the surface, then simmer a few minutes.
Add cut up chicken, stir and let the broth reduce until it's at a consistency you prefer (I like thick but still definitely with a sauce).
Number of Servings: 10
Recipe submitted by SparkPeople user SCHNOZZLES.
Nutritional Info Amount Per Serving
- Calories: 357.4
- Total Fat: 9.9 g
- Cholesterol: 167.1 mg
- Sodium: 287.1 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 0.8 g
- Protein: 35.2 g
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