Shared from the kitchen of Kimmy, Sr. (i.e. Kim Freeman) (recipe of 4 generations!)
Time needed: 45 min – 1 hr
– 4-6 chicken breasts
– 3 large Carrots
– 1 Green pepper
– 1 Onion
– 1 sweet potatoes
– 1 can chicken broth
– Chicken boullion
– 1 ½ cup flour
– 2 tsp baking powder
– Salt & Pepper
– 1 egg
– 3 Tbsp olive oil
– ¾ cup milk
- Cook chicken in large pot on medium using 1 can chicken broth and water to cover…(i.e. make sure all of the chicken breasts are submerged in the liquid).
- When ¾ done (most likely 20 min in), add cut-up vegetables of your choice. We have chosen carrots, green pepper, an onion, and a sweet potato.
- Add ½ Tbsp of salt, ½ Tbsp of pepper, and bouillon.
- Now we will move onto the dough….Blend 1 ½ cup of flour, baking powder, and ¾ tsp salt together.
- Once that is mixed, add in 1 egg, 3 Tbsp of vegetable oil, and ¾ cup milk. Stir well.
- I typically take the cooked chicken out and cut into squares for smaller bites but you can also leave the chicken breasts whole in the soup.
- Drop large spoonfuls of the dough we just created into the broth. Once all dough balls are dropped into broth, cook for 10 min uncovered and then another 10 min covered – no peeking!
Notes: You can thicken chicken broth with cornstarch if desired but the dough makes it pretty thick anyway.