Chicken And Dumplings

1. 1

   In a large stockpot, bring water to a boil. Gently whisk in Chicken Base until dissolved.

2. 2

   In a small mixing bowl, whisk eggs. Pour eggs into a food processor.

3. 3

   Add flour to eggs 1 cup at a time. Pulse after each addition until flour is combined. Dough will be stiff and slightly sticky to the touch. Remove and place dough into a small mixing bowl.

4. 4

   Using the edge of a small silverware spoon, cut dumpling from dough ball. Amount of dough on spoon will be about 1/2 teaspoon and should have an elongated shape. Dip spoon into boiling stock to release dumpling, repeat process. Stir; reduce heat to low, simmer and cover.

5. 5

   Simmer until dumplings are done, about 15-20 minutes. Do not uncover while dumplings are cooking, uncovering releases steam, which is needed to cook the perfect light dumpling.

6. 6

   Add cooked chicken and heat thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.