Prep 20 mins
Cook 10 mins
COMFORT FOOD! And this version is SO easy to make. During the holidays I go to the trouble of cooking a whole chicken, reserving the stock, etc. But on lazy weekends, my family begs for this and I'm happy to oblige! As a general rule, use 1 egg for each person, and then add however much flour you need to make a dough that can be rolled out.
- 1 lb chicken breast
- 1 (46 ounce) can chicken stock or 1 (46 ounce) can broth
- 2 (10 1/2 ounce) cans cream of chicken soup
- 4 eggs
- 1⁄3 cup milk
- 3 cups all-purpose flour
- 2 teaspoons salt
- Cut chicken into 1-inch pieces. Bring 1 quart of water to boil (I usually add a few bouillion cubes, some diced onion and celery & some salt). Boil chicken until cooked through. Set aside, but don't dump the water yet!.
- For the dumplings, beat eggs and milk. Add salt and flour. Add flour/milk to reach proper dough consistency. Roll out on floured surface and cut into desired size pieces. I use a pizza cutter for this!
- In separate pot from the chicken, bring chicken stock and cream of chicken soup to a boil. Add the dumplings, a few at a time and stir often so they don't clump together. Once all of the dumplings are in, add the chicken. Allow to simmer until heated through. If the soup is thicker than you like, add some of the water that the chicken was cooked in (or broth/stock).
- This is a VERY simplified version. Moderations can be made as desired, but it is really hard to screw this one up! This is GREAT for potlucks!