Hungarian Chicken Vegetable Dumpling Soup

• chicken breast, with bone↗1 lb
• margarine or butter↗1⁄4 cup
• diced carrots2 cups
• sliced celery (slice about 1/8-inch thick)2 cups
• diced onions1 1⁄2 cups
• minced fresh parsley1⁄3 cup
• whole tomatoes with juice (crush with hands or in processor)28 ounces
• sweet paprika (I use Szeged brand)↗1 1⁄2 tablespoons
• water↗8 cups
• chicken base↗3 teaspoons
• salt (or to taste)↗1 tablespoon
• pepper (or to taste)↗1 teaspoon

Step-by-step instructions

1. 1

   In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.

2. 2

   Sweating means sauteeing the veggies on medium low heat with the lid on.

3. 3

   to release the natural oils from veggies.) About 10 minutes.

4. 4

   Add the paprika and mix thoroughly.

5. 5

   Add the chicken breast.

6. 6

   Stir in the crushed tomatoes, chicken base and water.

7. 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. 8

   I use a small processor.

9. 9

   1 1/2 cups flour.

10. 10

    2 eggs.

11. 11

    1/4 teaspoons salt.

12. 12

    1/2 cup water.

13. 13

    Process or beat until the dough is stretchy. Cover and set aside.

14. 14

    When the veggies are tender the the breast is cool enough to handle cube it and return to soup.

15. 15

    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.

16. 16

    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 -- !