Chicken and Dumplings I

SUBMITTED BY: Lana Walker PHOTO BY: kat

"This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup."

PREP TIME	20 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (3 pound) whole chicken
4 cubes chicken bouillon
2 cups all-purpose flour
4 eggs
1 teaspoon salt

READ REVIEWS (30)

DIRECTIONS

Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
Add chicken meat, and stir. Serve hot.

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REVIEWS

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Reviewed on Feb. 4, 2004 by Debbie

This is an excellent recipe. But, I'm fortunate I have been making these dumplings forever. Old family recipe with stew for me, but I hate stew meat. When making these dumplings, I work the opposite, I have the eggs in the dish and keep adding flour to the egg. It MUST be the perfect mix or they do not come out correctly, but trust me once you get it, they are the best, much better than oven roll dough. When you are mixing these, you take some mixture onto the spoon, if it falls off quickly, add more flour, until the mixture almost needs a push with your finger to get off the spoon into the hot broth. When you add it to the broth, if it explodes, the mixture is too wet. Give it another try....this is a great recipe, you will enjoy Lana's family treasure.

14 users found this review helpful

Reviewed on Jan. 28, 2004 by MOMMY2BRADLEY

This was one of the easiest chicken and dumpling recipes I've ever seen. My family loved it! My husband had me make it 3 times in one week. The only thing that I did different was to use 5 eggs instead of 4...5 just didn't seem to make the flour doughy enough. Also, I added 1 10.5oz can of campbells cream of chicken soup. I didn't do this the first time and it was still wonderful. The second time, I used a bit too much water and wanted to try and thicken it up. I didn't know it was going to give it such a wonderful added flavor. Recommended!

12 users found this review helpful

Reviewed on Sep. 28, 2005 by MrEric

After a separation from my wife of 14 years I've had to start cooking and like any man I take the easy way out lol... This recipe was so simple for me and it turned out fantastic... I noticed the dumplings were way too dry after adding all the eggs, maybe large eggs would of been better, but I only had 4 eggs, so I substituted another egg with a 1/4 cup milk and added two packs of chicken gravy mix instead of the boullion cubes turned out fantastic... I've made this meal 4 times now and every time it's been a success for me....

9 users found this review helpful

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