Saturday, October 25, 2014
This cookbook was designed for someone like me. I love to eat but hate to cook, but thanks to simple, easy to prep recipes I've started to fall in love with the process. So, here's what you'll need:
1 1/2 cups all purpose flour
2/3 cup water
2 large eggs, lightly beaten with salt and pepper
3 tablespoons unsalted butter
1 onion chopped fine (light a candle next to your chopping block to avoid tearing up)
2 carrots peeled and sliced thin
1 celery rib, sliced thin
8 cups low-sodium chicken broth
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
FIRST: whisk flour, water, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl: set aside
THEN: melt butter in dutch oven over medium-high heat. Add onion, carrots, and celery until lightly browned, about five minutes. Stir in broth and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, about 10-15 minutes.
FINALLY stir chicken into pot, season with salt and pepper and return to simmer. Working quickly, use a teaspoon measuring spoon to drop pieces of dough into soup. Don't fret, but them everywhere! Simmer, covered, until dumplings are set..about 1 to 2 minutes then serve hot!