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Jeanie's Chicken and dumplings
Chicken and dumplings
1 Eight piece chicken, (or whole)
2 stalks celery, chopped
1 carrot, skinned, & chopped
1 large onion, chopped
3 quarts water
1 tbl chicken bouillon crystals

2 c flour
4 or 5 eggs,

 

1. Simmer chicken, celery, carrot, onion, and bouillon 3-4 hours. covered. (works good overnight in crock pot)
2. Skim off all meat and fats into seperate bowl. (allow to cool somewhat) Separate chicken pieces from bones and cut into desired sized pieces, and put back into pot, discard fat and bones.
3. Taste soup and add more bouillon if needed and pepper if desired
4. Bring soup back to a soft boil.
Meanwhile:
5. Into two cups of flour, add eggs and mix with fork til all of flour is incorporated into egg mix, start with 3-4 eggs, depending on egg size, another may be needed. dough should be yolk colored. (This mix is doughy, but all flour should be incorporated)
6. Drop by teaspoon full into boiling pot, cover leaving a vent spot and leave for 20 minutes.
*Note:
If using crock pot, put dumplings into soup about 1-1/2 hours before serving.

If you want your soup thicker, mix 1/4 cup cold water into 2 tbl. corn starch, stirring well til smooth and drizzle into boiling water a bit at a time, to desired thickness.
**These dumplings are basicallly noodle dough, and they are something to get your teeth into.
If you would like dumplings softer and fluffier, add 1 tsp baking powder to flour/egg mix.



Preparation Time: 20 minutes Serves: 4-6
Recipe Origin: United States
Submitted by:
Jeanie Stephenson
Colorado
United States
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