Categories: Soups
Ingredients
- 10 cups chicken broth
- 31/2 cups all-purpose flour, divided
- 2 tsp. salt
- 1 tsp. ground black pepper
- ⅛ tsp. baking soda
- 1 cup milk
- 2 large eggs
- 3 cups cooked, boned, skinned and shredded chicken – a mixture of white and dark meat
Directions
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Bring broth to a boil in a large Dutch oven set over medium-high heat.
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While the broth is heating, make the dumplings. Mix 2 ½ cups flour, salt, pepper, and baking soda in a large mixing bowl. Add the milk and eggs and stir until a dough forms. It will be very wet and sticky. On and large, flat work surface, spread another ½ cup of flour on a large piece of parchment or waxed paper. Scrape the dough on top of the flour and top with the remaining flour. Roll the dough ¼" thick. Use a knife or pizza cutter to cut the dough into 1″ × 3″ dumplings.
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Add the dumplings to the boiling broth a few at a time. Scrape any extra flour and dough and add to the broth. Stir to prevent the dumplings from sticking. Add the chicken and bring back to a full boil. Reduce heat to medium-low and simmer for 30 minutes, or until the broth is thick and the dumplings are tender.