Chicken dumpling soup

My grandma used to make this soup for us and then mom. It was always so good. The dumplings were moist and soft and the taste and smell just unforgettable. Every time I make this soup so many wonderful memories come back.

I am writing this recipe because some of my friends complained how their dumplings never turn out right. They're either too hard or they simply fall apart.

Here is how I make them and I hope that this recipe will work out for you as well. Enjoy:))

1 small onion, chopped

1 celery stalk, chopped

2 carrots, diced

1 medium tomato, peeled and diced

1 1/2 cups chicken, cooked and cubed

4 cups chicken broth

1 Tbsp fresh parsley, chopped

salt and pepper

1 Tbsp oil

For Dumplings:

1/4 cup cream of wheat

1 egg, lightly beaten

1/4 tsp salt

1/4 tsp baking powder

1 Tbsp all-purpose flour

1 tsp oil

Heat oil in a medium sauce pan over medium heat. Add onion, carrot and celery and saute until vegetables are softened. Add tomato, saute for a few minutes. Add chicken and saute for couple of minutes, add chicken broth. Leave it on medium heat until it boils, then lower the temperature and simmer for about 10 minutes. In the meantime mix your dumplings. Take dry ingredients and mix them well. Beat an egg and add it to the mixture, add oil. Stir until combined. Do not over mix. Take one tablespoon of mixture and carefully drop the mixture into the soup (repeat five or six times). Cover and bring to a boil; leave for couple of minutes then turn off the heat and let the soup sit for 5-10 minutes. Add parsley and season to taste.