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3 lb chicken breasts, cubed
2 1/2 tsp salt
1 stalk celery, chopped
1/2 tsp turmeric
chopped parsley
4 hard-boiled eggs, cut into wedges
1 onion, chopped
4 potatoes, peeled, cut
1/3 tsp pepper
Dough:
2 cups flour
1/2 tsp salt
2 eggs, beaten
4-6 tbs water
Place chicken in Dutch oven, add salt, pepper, celery, onion,
and turmeric. Bring to a boil, reduce heat, cover and simmer about 1 hour. Do not overcook. Remove chicken from
broth. To make dough, place flour in a medium pot. Make a well in the center of the flour and add the eggs and salt.
Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough. Knead 5 minutes. Cover the dough and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a 15in square
and cut each square into 2in squares with a sharp knife. Add potatoes and celery
to the broth. Simmer 25 minutes until veggies are tender. Add chicken pieces and bring to boil. Slide the squares of
dough into the broth a few at a time, pushing them down gently. Cover and simmer
20 minutes. Serve with parsley.
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