-
1 Quart Low Sodium
Chicken Broth
1 stick diced celery
1 small diced onion
1 Rotisserie Chicken
Breast (shredded or
diced)
Dumpling Dough
- 1 egg
- 2 T Milk
- ½ cup flour
- 1/8 tsp salt
- 1/8 tsp baking
powder
-
Pour
Pour
1 quart
1 quart
boxed
boxed
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chicken
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broth
oror
2 -16
2 -16
oz.oz.
cans
cans
chicken
chicken
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broth
into
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into apot.
largeAdd
pot.1 Add
stick1diced
stick celery
diced celery
and 1 small
and 1 diced
small onion.
diced onion.
Shred 1
side
Shred
of the
1 side
chicken
of the
breast
chicken
using
breast
two forks,
using or
two
dice
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it. Bring
or dicetoit,a your
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then
choice.
simmer
Bring
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a boil, then
the dumpling
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dough.
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For the
the dumpling
dumplings,
beat
dough.
1 eggFor
in athe
small
dumplings,
bowl. Add
beat
2 tablespoons
1 egg in a small
milk.bowl.
Slowly
Add
stir2in ½
cup
tablespoons
flour, 1/8 tsp.
milk.
salt
Slowly
and 1/8
stirtsp.
in ½baking
cup flour,
powder.
1/8 tsp.
The
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dough
and 1/8
should
tsp.
bebaking
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Return broth
The dough
to a boil.
should
When
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2 teaspoons
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4 Cups Water
Rotisserie Chicken
Carcass
1 stick diced celery
1 small diced onion
¼ tsp pepper
¼ tsp salt
2-3 bay leaves
(optional)
1 ½ T chicken base
or 2 cubes chicken
bouillon) - optional
1 cup egg noodles
Pour 4 cups of water into a large pot. (about 3 qt.) Break
carcass of chicken into pieces and place in the water along with
1 chopped stick of celery and 1 finely chopped small to medium
onion. Add ¼ tsp. pepper and ¼ tsp. salt. If you have bay
leaves, add 2-3 leaves. Heat on high to boiling, reduce to
simmer and simmer for about 20 minutes. Remove carcass
pieces and pull meat off the bones. Remove bay leaves.
Return meat to your soup stock. If the stock isn’t very strong,
add 1 ½ tablespoons concentrated chicken base or 2 cubes of
bouillon. Add about 1 cup. Egg noodles, return soup to a boil
and cook 5-7 minutes until the noodles are soft. Serve.