|
|
|
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.
|
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
|
|
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.
|
|
|
|
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.
|
|
|
|
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.
|
|
|
|
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.
|
|
|
|
Print Preview
|
Rate This Recipe
|
|