I’m linking up my Homemade Chicken and Egg Dumpling SoupIngredients
1 to 2 1/2 cups flour
Shredded Parmesan Cheese
1 large box of chicken stock
Chicken base bouillon
One good-sized whole fryer chicken
One small to medium purple onion
Directions: Pull out insides of chicken and discard, wash chicken under warm water, and place chicken in large deep stock pot. Add water until chicken is completely covered. Add a pinch or two of salt. Place on stove over high heat bring to boil and continue boiling for about 2o to 25 minutes. If you notice brown scum forming on the top of the water simply spoon it off with a ladle and discard.
While chicken is boiling dice and slice your carrots, celery and onion. Add as much or as little as you prefer. Set to side for time being.
When chicken is done lift carefully out of pot take care not to burn yourself and try to let any water drip for a few seconds. Place chicken on a large dish and let chicken cool. Reserve most of water in pan. If you think there is too much then empty some of water out into sink. Now add your large box of chicken stock and about 1 to 2 teaspoons of chicken base bouillon. Add sea salt and pepper to pot. If you somehow make your soup too salty remember you can always add water to cut the salt. Just add salt slowly and as you go along and taste.
Now add vegetables to soup stock. Once chicken is cool enough, begin peeling and shredding chicken into the pot. Your burner should be on med to high during this time to cook down the vegetables. I prefer to use only white meat but feel free to add what ever chicken parts you like.
Once everything is in pot turn down to a low heat and simmer for a few hours. Keep tasting to see if you need to add more salt or chicken base bouillon.
About 20 minutes before you are ready to serve your soup turn up the heat again to a boil. Add 3 to 4 eggs to a bowl and about 3/4 cup of fresh shredded Parmesan Cheese add salt and pepper to taste. Whisk eggs until mixed well. Now begin adding flour 1/2 cup at a time. You will want your dumpling to be the consistency of a stretchy gummy paste. Once you have achieved this consistency take a spoon and fork and scoop a little up (about quarter size) and drop into soup (use fork to scrape off spoon.)
Once all you dumplings are in you will notice that they float on top as they absorb more of the broth they will disperse throughout the pan.
Serve soup with your favorite bread or muffins.