Chicken And Cream Of Wheat Dumplings

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1. 1

   In a large pot or Dutch oven, combine the chicken broth, chopped onion, carrots, celery, and chicken thighs.

   Ongeveer 5 min

2. 2

   Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer.

   Ongeveer 10 min

3. 3

   Cover and simmer until the chicken is cooked through and tender, about 20-25 minutes.

   Ongeveer 25 min

4. 4

   Carefully remove the cooked chicken from the pot and set it on a plate or cutting board to cool.

   Ongeveer 2 min

5. 5

   While the chicken cools, begin making the dumpling dough. In a medium saucepan, combine the water and butter and bring to a rolling boil over medium heat.

   Ongeveer 5 min

6. 6

   In a small bowl, whisk together the cream of wheat, all-purpose flour, and salt for the dumplings.

   Ongeveer 1 min

   Tip van de kok: Whisking the dry ingredients together first prevents lumps.

7. 7

   Once the butter and water are boiling, add the dry mixture all at once and stir vigorously with a wooden spoon.

   Ongeveer 1 min

8. 8

   Continue to cook and stir constantly for 1-2 minutes, until the mixture forms a thick dough ball that pulls away from the sides of the pan.

   Ongeveer 2 min

9. 9

   Remove the saucepan from the heat and let the dough cool for 5-10 minutes, until it is just warm to the touch.

   Ongeveer 10 min

   Tip van de kok: Cooling the dough prevents the eggs from scrambling when you add them.

10. 10

    Add the beaten eggs to the dough in about four additions, beating vigorously after each one until fully incorporated and the dough is smooth and glossy.

    Ongeveer 5 min

    Tip van de kok: The dough may look separated at first, but keep beating and it will come together.

11. 11

    While the broth continues to simmer, use two forks or your fingers to shred the cooled chicken. Return the shredded chicken to the pot.

    Ongeveer 5 min

12. 12

    Using two teaspoons, drop small, teaspoon-sized portions of the dumpling dough into the simmering broth.

    Ongeveer 5 min

    Tip van de kok: Dip one spoon into the hot broth before scooping the dough to help it slide off easily.

13. 13

    Once all the dumplings are in the pot, cover and simmer gently for 10-15 minutes, until they are puffed up and cooked through.

    Ongeveer 15 min

    Tip van de kok: The dumplings will float to the surface when they are nearly done.

14. 14

    Taste the soup and season with salt and black pepper as needed.

    Ongeveer 1 min

15. 15

    Ladle the soup into bowls, ensuring each serving has chicken and several dumplings. Garnish with fresh parsley before serving.

    Ongeveer 1 min