Set the EGG for direct cooking at 325°F/163°C.
Combine chicken, water, salt and pepper in Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove chicken pieces; cut chicken into bite-size pieces, discarding skin and bones. Return chicken to broth along with onion, celery and garlic.
Cook 20 minutes. Add sour cream.
Combine flour, eggs (well beaten), water and 2 teaspoons salt and beat until batter is smooth. Drop batter by 1/2 teaspoon into boiling pot. Cover and simmer 15 minutes.
Serving suggestion: serve in soup bowl with homemade biscuits.
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Bassemiers® 2024 • 812-479-6338
4220 E Morgan Ave, Evansville, IN 47715
Monday – Saturday: 9 am – 6 pm
Sunday: Closed
Quick Links
Blog Gallery Financing Referral Program Careers User Agreement Contact Us
Bassemiers® 2024 • 812-479-6338
4220 E Morgan Ave, Evansville, IN 47715
Monday – Saturday: 9 am – 6 pm
Sunday: Closed