Chicken & Dumplins

There is nothing on earth more comforting to me than chicken and dumplins. My Great Grandma made the best ones ever! My Mimi made chicken noodles that were out of this world amazing! Loving both, I combined them to make the best of both my childhood worlds.

I am almost certain if my husband had a final meal, these would be it. He doesn’t care how hot it is outside, when he wants them, he wants them.

The great thing about dumplings is how simple they are! If you’re like me then you always have the ingredients on hand at all times.

Two things and then we will get to it..

1. When it comes to dumplins there is NO such thing as too much black pepper.

2. Vegetables do not belong in dumplings. I love veggies, but this is not soup or stew. Get ’em outta here. dumplins, chicken, and broth only!

Making the broth. I am not anti boxed broth, it is a time saver, but for these always make your own.

• 1 whole chicken

• 2 whole carrots, chopped in half. No need to peel.

• 3 celery stalks, chopped in half.

• 2-3 bay leaves

• 1 Tbs black pepper

• 4-6 chicken bouillon cubes. hard square ones are saltier. I use the soft ones or even chicken base. If using base I would do 3-4 Tb

• 2 cans cream of chicken (to use later)

Put everything into a stock pot and then fill with water. About 3 inches from the rim. Bring to a boil, then simmer. I like to leave mine for at least 2 hours, but have for much longer.

When broth is done reserve 4 cups and set aside to cool completely. Dumplings

1. 2 cups flour, need about 4 total for rolling out

2. 1tsp salt

3. 1 tsp black pepper

4. 3 large eggs

5. reserved broth

in a large mixing bowl add flour, salt and pepper and mix. make a well in the flour and add the eggs. Lightly beat the eggs and then combine with the flour. Slowly start adding broth. You will not need it all, so just do a little at a time. dough will be tacky, but that is okay!

Flour your counter or island with 1/4 flour. Dump the dough on the flour and sprinkle 1/4 cup over the top. Gently knead the dough. Add flour as needed until dough is no longer tacky.

flour a rolling pin and roll into a 14x8 rectangle. sprinkle with flour and leave to sit for about 30 minutes. Cut into strips and then cut strips into sections, making smaller rectangles.

Add any leftover broth from when you made your dough back into the pot. Taste for salt and pepper. Season accordingly. Add the two cans of cream of chicken and stir until combined.

Bring broth to a rolling boil.

Drop dumplings in a few at a time. Only do a quick stir after dropping each bunch of dumplings in. Otherwise leave them alone. After all the dumplings are in do one last quick stir, turn heat to medium and put the lid on leaving a gap to let steam out.

After 20 minutes stir to make sure no sticking. Dumplings are done when they quit floating. 25-35 minutes.

Enjoy immediately. Top with black pepper and you can’t beat it!