Ingredients
1 cup chicken broth
2 1/4 tbsp oil
2 cup flour
8 3/4 cup water(appox)
3 cup carrots
3 medium potatoes
2 medium eggs
Method
Sources
📖
Recipe1M+
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
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cut chicken breast into chucks. rinse. preheat frying pan and oil so that oil will be hot when finished with step 3 mix all dry ingredinets together, then dip chicken in flour mixture and place in frying pan to lighly brown the chicken remove chicken from pan and place in dutch oven pan and fill pan with enough water to cover chicken. then cut up carrots and potatoes into bite size chucks. add to dutch oven with the chicken. add all ingredients for chicken broth to the chicken and vegatables to make a great chicken broth cook until mixture comes to a boil then turn stove down to a simmer. let this simmer on the stove covered for 50-55 mins. mix flour and eggs together. remove 1 cup of chicken broth from pan. let this cool for a few minutes. after broth has cooled for a few minutes, mix in with flour and eggs to complete dumpling mixture. drop dumplings into chicken broth mixture by the teaspoon until batter has filled the whole pan. note: you may need to turn your broth up a little so that the mixture is almost to a boil. cover, let cook for additional 20 minutes. take off heat and serve.