4 onions, chopped
1 tablespoon honey
1/4 teaspoon salt
1 tablespoon butter, melted
3 carrots, cut into chunks
1/8 teaspoon garlic powder
1 teaspoon recipe powder
1/8 teaspoon ground black pepper
2 roma (plum) tomatoes, peeled and diced
3 tablespoons chicken bouillon granules
3 tablespoons chopped fresh parsley
3 tablespoons fish sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 cup shredded mozzarella cheese
Place onion and honey in a large pan. Cover loosely with aluminum foil. Stir in salt, butter, carrots, garlic powder, tomato powder, chicken bouillon, tomatoes, oil, lemon juice, chili powder, oregano and Parmesan cheese. Cover tightly with foil.
Blanch a chicken's leg halves, and seal tightly in water. Remove from water, drain, and rinse with cold water. If using plastic wrap, stir the slit side up on each piece of chicken. Thinly slice each breast, and place into the peeled, quartered, and sliced dumplings.
Bring a large pot of lightly salted water to a boil. Add noodles, and cook for 8 to 10 minutes or until al dente; drain and mash with fork.
To dip the dumplings: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add noodles and broccoli, and cook for 5 minutes or until lightly browned. Drain on paper towels.