- Servings: 8-10 servings
|2||or 3 Cans Chicken Broth*|
|4||Large Boneless Skinless Chicken Breasts*|
|2||Eggs*, if making a large pot|
|Milk, about 1 cup|
In a large pot, place chicken broth and vegetables and bring to a boil. Add chicken breasts and cook until done. When chicken breasts have cooked, remove them from broth to cool. In a regular-size coffee cup, add eggs and enough milk to fill the cup. (If making a small pot, use only 1 egg and fill cup only 2/3 full with milk). In a mixing bowl, combine egg and milk mixture with enough flour to make a dough which can be rolled out on a well-floured surface. Add enough flour so the mixture is not sticky and you can roll out dough to the thickness of a pie crust. At this point, I use a pizza cutter to cut into dumplings. Cut them into small pieces, about 1-inch square and drop them into boiling chicken broth. While they are cooking, cut up or shred the cooked chicken and return meat to the pot. Let cook until the dumplings have cooked completely, at least 15 minutes.
*If making a smaller pot, omit 1 egg, use only 2 chicken breasts, and adjust chicken broth according to your taste. Homemade chicken broth works just fine. This is also great reheated.