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1
Boil your chicken, until chicken is no longer pink, while this is cooking, cut up your veggies.
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2
I usually cut up the baby carrots into coins shapes.
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3
If using chicken breast, cut up into bit size pieces, if using a whole chicken, break down into eatable pieces, removing skin, bones and gross stuff (this is why I use the breast, cuts down on time).
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4
Strain your cooking water, this will remove some of the fat that has fallen in, but usable still for a good portion of your broth.
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5
Now, add can of broth, and bouilon cubes.
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6
This makes the somewhat bland broth a little more flavorful.
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7
Add your veggies and chicken, and boil until your veggies are cooked.
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8
When soup is complete, you will want to make dumpling mix, which is beating eggs with fork and slowly adding your two cups of flour.
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9
Add salt & pepper to taste.
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10
This will be a very very thick mixture, but refrain from adding water or milk, this could ruin your dumplings.
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11
While soup is BOILING, drop dumpling mix in by fork full.
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12
If you hold fork in water for a few seconds, they should fall off.
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13
Then when you have all of your mix in there, your soup will look to have only dumplings.
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14
They should all be at the top, cover, and continue to cook an additional 15-20 minutes.
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15
They should be fully cooked by then.
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16
Once you refridgerate the soup, the dumpling will drop.
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17
Enjoy, and you can do any variation to the recipe, but please don't mess with the dumplings!
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18
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