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www.RecipeFaire.com Presents:
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Amish Chicken and Dumplings Recipe
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by:
Virginia Young
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Amish Chicken and Dumplings Recipe uses flour, eggs, chicken broth, celery, sweet peas, carrot, potatoes, onion, parsley, cornstarch, and rotisserie chicken in making this tasty chicken and dumpling recipe.
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INGREDIENTS
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For the noodle dough:
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3 cups flour, plus more for dusting a work surface
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2 eggs
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1/2 teaspoon salt
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water, as needed
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For the broth:
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8 cups chicken broth
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2 stalks celery, thinly sliced
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2 cups sweet peas
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1 carrot, peeled, diced
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4 potatoes, peeled, diced
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1 medium white onion, diced
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2 teaspoons parsley
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1 tablespoon cornstarch
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1/4 cup water
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3 cups rotisserie chicken, chopped
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salt, to taste
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pepper, to taste
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DIRECTIONS
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1:
In a large mixing bowl, add the flour, the eggs, and 1/2 teaspoon of the salt, mixing it together. Add small amounts of water to the flour mixture until the dough comes together and forms a ball. Flour a countertop, then roll out the dough until it is 1/2-inch thick. Cut the dough into 1 1/2-inch squares.
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2:
In a stockpot, add the broth, the celery, the peas, the carrots, the potatoes, the onion, and the parsley. Bring the mixture to a rolling boil. Add the dumplings one at a time to prevent sticking.
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3:
Reduce the mixture to a simmer, and let the dumplings cook until tender, about 25 minutes. In a small bowl, whisk together the cornstarch and the water until smooth. Stir the cornstarch mixture into the soup.
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4:
Continue to simmer and stir occasionally until the mixture has thickened, about 3-5 minutes. Once thickened, stir in the chicken. Season to taste with the salt and the pepper. Serve.
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