“My dad who came from Hungary made this for us at least once a month. It is, by far, my favorite. I added the tomatoes myself. But it is a super tasting dish and the dumplings top it off! This won top prize in the Soup Competition in our local area and was served at our church dinner during our annual pre-festival chicken dinner.”
READY IN:
1hr 45mins
SERVES:
12
YIELD:
3 Qts.
UNITS:
US

Ingredients Nutrition

Directions

  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 -- !

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