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Chicken n Dumplings | by wenjomatic
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Chicken n Dumplings

My mom's recipe for chicken and dumplings.... our Sunday, stay in your jammies through lunch, meal.




whole chicken

salted water to cover

2 cups all purpose flour





Simmer chicken on the stovetop in a large pot until meat is done and falling off the bone. Remove the chicken. If you are a lightweight you can skim the fat off… but why on earth would you do that really?


While the chicken is cooling, mix flour and milk until ball is formed (like a biscuit consistency). Roll out dumplings on wax paper or foil, dusting with flour to keep from sticking, until 1/8 inch thick. Yes, super thin. Cut into strips (I like to use a pizza cutter) and place back into boiling broth, a few at a time.


Pick chicken while dumplings are cooking and add back in with dumplings. Add a half cup of milk and salt and pepper to taste. Dumplings should take about half an hour until tender and cooked through. Serve hot from the stove. If too thick, add water if desired.


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Taken on March 11, 2007