Nutrition Information (per serving)
2 cups chicken stock
1½ cups vegetable stock
1 skinless chicken breast, boned and defatted
Pinch red chili flakes (optional)
½ tsp Mrs. Dash
½ tsp minced garlic
½ tsp sea salt
Pinch freshly ground black pepper
1 small carrot, chopped
½ cup cauliflower florets
½ cup broccoli florets
½ cup sliced mushrooms
½ cup diced celery
½ cup all-purpose flour
2 Tbsp water
1 lg egg
1 Tbsp chopped parsley
1 Tbsp chopped scallions
1 Tbsp chopped chives
- Bring stocks to a boil in a large pan. Dice chicken and add to stock. Reduce heat to medium-low and simmer until chicken is cooked, about 10 minutes.
- Add pepper, Mrs. Dash, garlic, salt and pepper. Continue to cook for 5 minutes. Add vegetables and simmer until tender, about 15 to 20 minutes.
- Combine flour, water and egg in a small bowl. Mix until a very soft dough forms. Dough should be slightly thicker than pancake batter.
- Position a colander with large holes over a saucepan and press dough through holes into simmering soup. Cook at least 5 more minutes, stirring occasionally to break up dumplings. Add parsley, scallions and chives.