Efrat's Notebook

Chicken and Dumplings Soup Draft

A thick chicken soup with small squares of dough cooked right in the pot, a whole one-pot meal I serve the moment it's ready.

  • Prep20 min
  • Cook1 hr
  • Total1 hr 20 min
  • KashrutMeat

What you need

Amount:×1

Chicken

Dumplings

How I make it

Soup

  1. Put all the chicken ingredients except the cream soup (or its substitute) in a large pot and bring to a boil.

  2. Cover, reduce the heat to low and cook for 40 minutes.

  3. Lift out the chicken. When it's cool enough to handle, pull off the meat and return it to the pot to keep warm while you make the dumplings.

Dumplings

  1. Mix the flour and salt, then pour in ice-cold water until a dough forms.

  2. Knead the dough and roll it out thin. Cut into small 1-inch (2.5 cm) squares.

Finishing

  1. Stir the cream soup (or its substitute) into the chicken pot and cook over medium heat.

  2. Add the dumplings and don't stir once they're in the pot.

  3. Cook over low heat for 15 more minutes and serve right away.

What I've learned

  • Once the dumplings are in, I don't stir, so the squares stay whole.

Source: ChefEf (chefef.com)