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Begin by heating up a large dutch oven on medium-high heat. Add 2 tablespoons of canola oil to pot.
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Add chicken and sauté until browned on all sides.
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Add carrots, celery and onion to the pot with the chicken and continue to sauté for 3 minutes, stir occasionally.
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Add one cup of flour to the chicken and vegetables and stir well to incorporate.
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Cook about 2 minutes so the flour taste will cook off.
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Gradually add the can of chicken stock to the pot and bring to a boil.
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Once the chicken boils, lower to a simmer and cover.
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Cook on low for 45 minutes.
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To Make Dumplings:
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Combine flour, salt and egg in a bowl.
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Gradually add water and mix. Dumpling mixture will be very thick. If needed, add more water, one tablespoon at a time, if flour is not completely incorporated.
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Drop by teaspoonfuls into simmering broth.
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Allow to boil for 3-4 minutes before serving.