Hungarian Chicken Vegetable Dumpling Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 1 lb chicken breast, with bone
• 1/4 cup margarine or 1/4 cup butter
• 2 cups diced carrots
• 2 cups sliced celery (slice about 1/8-inch thick)
• 1 1/2 cups diced onions
• 1/3 cup minced fresh parsley
• 28 ounces whole tomatoes with juice (crush with hands or in processor)
• 1 1/2 tablespoons sweet paprika (i use szeged brand)
• 8 cups water
• 3 teaspoons chicken base
• 1 tablespoon salt (or to taste)
• 1 teaspoon pepper (or to taste)

Recipe

• 1 in a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.
• 2 sweating means sauteeing the veggies on medium low heat with the lid on.
• 3 to release the natural oils from veggies.) about 10 minutes.
• 4 add the paprika and mix thoroughly.
• 5 add the chicken breast.
• 6 stir in the crushed tomatoes, chicken base and water.
• 7 cover with lid halfway and simmer until veggies are tender. breast should be done at this point also. remove it and set aside.
• 8 meanwhile prepare dumpling dough:.
• 9 i use a small processor.
• 10 1 1/2 cups flour.
• 11 2 eggs.
• 12 1/4 teaspoons salt.
• 13 1/2 cup water.
• 14 process or beat until the dough is stretchy. cover and set aside.
• 15 when the veggies are tender the the breast is cool enough to handle cube it and return to soup.
• 16 using the long side of a tablespoon, make small dumplings 1"x1/4" and release in simmering soup. let dumplings cook until they rise to the top and continue to simmer for about 5 minute.
• 17 so that the soup is not watery, it is thickened using:.
• 18 1/4 cup water and 2 tablespoons of all-purpose flour. mix well to avoid lumps and pour quickly into the simmering soup mixing quickly. simmer 5 more minutes. check seasonings and you're ready to go -- !