Amish Chicken and Dumplings Recipe

2      Reviews by:    Virginia Young   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. Food Category:    Chicken and Fowl Cuisine Origin:    Pennsylvanian Dutch    Servings:8 Nutrition facts:1482 calories71.8 grams fat Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   40 Minutes Total Time:   1 Hour 10 Minutes

INGREDIENTS

• For the noodle dough:
• 3 cups flour, plus more for dusting a work surface
• 2 eggs
• 1/2 teaspoon salt
• water, as needed
• For the broth:
• 8 cups chicken broth
• 2 stalks celery, thinly sliced
• 2 cups sweet peas
• 1 carrot, peeled, diced
• 4 potatoes, peeled, diced
• 1 medium white onion, diced
• 2 teaspoons parsley
• 1 tablespoon cornstarch
• 1/4 cup water
• 3 cups rotisserie chicken, chopped
• salt, to taste
• pepper, to taste

DIRECTIONS

• 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.
• 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.
• 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.
• 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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