- 30 minutes
- 35 minutes
- 4 servings (12 dumplings)
- To make the dumplings, stir together the egg, Cream of Wheat, and vegetable oil in a small bowl. Cover and refrigerate for 20 minutes.
- To cook the dumplings, combine the chicken broth, water, and salt in a medium saucepan. Bring to a boil over high heat. Drop the dumpling batter by a scant table-flatware teaspoon into the broth mixture. (The dumplings will be irregular in shape.) Reduce the heat to medium. Simmer for 20 minutes, or until the dumplings expand and are cooked through. When they are done, use a slotted spoon to transfer the dumplings in a single layer to a plate. Cover to keep warm. Discard the cooking liquid.
- To make the soup, heat the oil in a Dutch oven or large saucepan over medium heat. Add the carrots and onion. Cook, stirring occasionally, for about 5 minutes, or until the carrots are crisp-tender.
- Add the chicken broth. Increase the heat to high and bring to a boil. Stir in the chicken, celery and leaves, thyme, and bay leaf.
- Reduce the heat to low. Cover and simmer for 8 minutes, or until the chicken is thoroughly cooked and vegetables are tender.
- Remove and discard the bay leaf. Stir in the tomatoes, parsley, and dill. Add salt and pepper to taste.
- For each serving, place 3 dumplings in a soup bowl and ladle the hot soup over them. Garnish with freshly ground pepper.