Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This is one of those recipes of my mom's that I simply can't master as well as she has. Barbara Mooers requested that I post it, so I did. My mom being a "dump cook" just throws it together and it tastes wonderful. I follow this recipe to the letter and it never tastes as good as hers though. Hope you have some luck with it.

Ingredients Nutrition

  • 1 whole fryer
  • flour
  • chicken soup base
  • salt and pepper

Directions

  1. Place chicken in large pot, cover completely with water.
  2. Boil chicken until cooked through.
  3. Remove chicken and let cool.
  4. When chicken is cool begin pulling meat from the bird.
  5. Meanwhile, when broth is still warm add chicken soup base/boullion.
  6. Season to your tastes, I use approx.
  7. 2 tablespoon.
  8. Some people may want more.
  9. You may also add salt and pepper if you choose.
  10. The broth will be fairly salty, so I would taste to be sure.
  11. Mix flour and broth to create dough.
  12. You will mix 1/2 cup of flour for every cup of dough.
  13. I would begin by starting with 1/2 cup of flour to 1 cup of dough, as that makes quite a bit.
  14. Repeat if you want to double the recipe.
  15. Stir, and then work with hands to form dough.
  16. This dough will be sticky.
  17. Place on well floured surface, cover outside of doughball with flour, so rolling pin won't stick.
  18. Turn chicken broth up to about medium heat, you want it really hot, but not to the point of boiling.
  19. Roll dough out to approximately the width of 1/8 inch.
  20. Cut into long strips, and then cut long strips into sections approximately 2 inches long.
  21. When broth is ready begin dropping dough strips into pot.
  22. Do not stir, just push down to bottom of pot.
  23. When dumplings are done, add chicken meat.