4 large boneless skinless chicken breast halves – cut into strips
4 chicken bouillon cubes
2 celery stalks, chopped
1 small onion, chopped
1 sprig of fresh parsley, chopped
salt and pepper to taste
2 cups all-purpose flour
½ cup sour cream
½ cup chicken broth
½ cup cornstarch, to thicken broth Step by step
Bring pot of salted water to boil. Add chicken, broth, celery, parsley and salt and pepper to taste. Bake 45 minutes or until chicken is no longer pink inside. Reduce the heat to low and continue to simmer.
To make meatballs: While chicken cooks, combine flour, egg, sour cream and chicken broth in medium bowl. Mix well and roll out the dough on a floured surface. Cut into small squares and plunge into boiling chicken broth. In a small bowl, combine the cornstarch and enough water to form a fine paste; stir into broth. Continue to simmer for 5 to 10 minutes, or until meatballs are light and puffy.