Chicken Doodle Soup

This is one of Sadie's favorites. It's a pretty basic chicken noodle soup with Hungarian dumplings instead of noodles. We learned how to make the dumplings from our friend, Andy, who served as a missionary in Hungary. Somehow, the dumplings are the perfect addition to this yummy soup. Serve with homemade bread for a comforting winter meal.

8 c. water and 8 chicken bouillon cubes (or use 8 c. chicken broth or stock)

1 handful (~1/3 c.) dry minced onion

carrots (up to 8 oz.) and celery (2-3 stalks), cut into bite-sized pieces

2 c. baked chicken, cubed (or one 12.5 oz. can cooked chicken breast)

Hungarian Dumplings (see recipe below)

     Bring water and bouillon to a boil. Add onion, carrots and celery. When vegetables are soft, add chicken. Add dumplings (doodles) by pouring through a cheese grater and allowing to drop into the boiling soup. Simmer for a few minutes until doodles are cooked. Serve with homemade bread, if desired.

Hungarian Dumplings

2 c. flour

2 beaten eggs

~1 c. water

     Combine to make a thick glue-like consistency. Allow to drip through cheese grater into boiling soup above. You can use a scraper to help feed it through the grater. To make as a side dish, drip into boiling water that has 1 Tbsp. oil and a little bit of salt in it. Cook to a chewy homemade noodle consistency. (Since Sadie only eats the doodles when I make the soup, sometimes I'll make her just doodle soup -no chicken or veggies- for lunch. I halve the Hungarian Dumpling recipe and drip it into 4 cups of boiling water with three chicken bouillon cubes for the broth.)