Chicken N Dumplings Recipe

How to make it

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• In a large stockpot, add and cook chicken, celery, onion, and carrots in enough water to cover for about 3 hours or until tender.
• Remove chicken and vegetables from broth. Let chicken cool to touch.
• Strain broth to remove small bones and foam. (I use a cheesecloth lining a colander for this.)
• Return broth to cooking pot, debone chicken and return to pot also.
• Bring chicken broth to a hard boil for adding dumplings. Drop dumplings in a few at a time so they don't stick together and cook for approx. 15 minutes longer.
• DUMPLINGS (Noodle type dumplings):
• Make a well in middle of flour and stir in 2 eggs slightly in well before adding enough milk to make a thick dough.
• Turn out on heavily floured surface and knead slightly.
• Divide dough into 3 to 4 sections and roll out section's as thinly as possible making sure enough flour is on the kneading surface to keep them from sticking.
• Dry dough for 30 minutes or so before cutting.
• Cut dough into 1 inch square dumplings.
• FASTER METHOD:
• Mix all dumpling ingredients in food processor using dough blade and pulse cycle until dough forms a ball.
• Knead, roll, and cut, as previously directed.
• EVEN FASTER METHOD (thicker, bread type dumplings):
• Buy 3-4 cans of your basic buttermilk biscuit(s). Take your kitchen shears and cut each biscuit into fourths, add a few pieces at a time to the chicken broth and cook for about 15 minutes.
• *NOTE: You can add 1 to 2 can's of low sodium chicken broth for enhanced chicken flavor. It does add a kick to your final dish.