About this recipe:A traditional and delicious chicken soup. Chicken is simmered with homemade egg dumplings. Serve with crusty bread, for lunch or dinner. Perfect for those cold winter nights.
1 (0.9-1.35kg) whole chicken
250g plain flour
1 teaspoon baking powder
250ml hot chicken stock
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:2hr › Extra time:2hr20min › Ready in:4hr40min
In a large stock pot or saucepan cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings.
For the Dumplings: Sieve about 250g flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in hot chicken stock, mixing first with a fork, then with your fingers. Add the egg and mix well again.
Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 3.75-5cm wide pieces. Break these into 5cm long strips. Drop into boiling chicken stock and simmer for 10 to 15 minutes. Serve with previously prepared meat.