My wife says it's best on cold days, but I love it anytime!
- Carbohydrate 41.3956508333333 g
- Cholesterol 339.5 mg
- Fat 20.26338 g
- Fiber 1.74970835717519 g
- Protein 28.5876541666667 g
- Saturated Fat 5.811065 g
- Serving Size 1 1 Serving (299g)
- Sodium 466.2645 mg
- Sugar 39.6459424761581 g
- Trans Fat 2.81801 g
- Calories 469 calories
Step-by-step
- Boil the chicken. Remove from bone and shred meat.
- Reserve at least 8 cups of broth in pot and add chicken broth, shredded chicken, milk and Cream of Mushroom soup. Bring to a boil.
- Dumplings: Use flour, eggs, salt and a small amount of water to make the dough pliable. Roll out, cut into strips.
- Add in dumplings and simmer until the dumplings are tender.
Building the Broth Base
Simmering the whole chicken or bone-in breasts extracts collagen from the connective tissues, converting it into gelatin that naturally thickens the cooking liquid. Retaining at least 8 cups of this stock ensures proper hydration for the 4 cups of flour used in the dough. When rolling the dumpling mixture of flour, eggs, salt, and water, develop the gluten network just enough to hold the strips together. Overworking the dough yields tough dumplings, while too little kneading causes them to disintegrate completely.
Achieving the Ideal Texture
Drop the cut pasta strips directly into the boiling liquid and reduce heat to a gentle simmer. Undercooked dumplings retain a raw, floury interior, whereas boiling them too vigorously breaks apart their starch structures, turning the soup muddy. Watch for the strips to float and turn opaque, signaling that the starches have gelatinized fully and the interior proteins are set.
