Delicious Old Fashioned Chicken 'n Dumplings
- 1 whole chicken
- milk - enough to keep pot full but not too thick
- 2 C. flour (self rising)
- 3 Tbs. butter or margarine
- 1/2 tsp. salt or salt substitute
- 2 eggs
- 1 tsp. minced garlic or garlic powder
- pepper to taste
In large boiling pot, boil chicken until done. Let cool (be sure to keep broth in pot as base for soup to thicken).Take chicken off bones and put back in large pot.
Mix eggs and flour together; stir until smooth. Dough will be thick.
Begin to get deboned chicken and broth to come to a boil over medium heat.
Place dough mixture on floured board or surface and knead until no longer sticky then roll out to 1/4-inch thickness. Slice long ways then cut across for more manageable dumpling bite size pieces.
Add butter or margarine to boiling pot with chicken. Add other seasonings and stir well. Begin to drop dumplings into boiling mixture until all have been added. Reduce heat to med. low and simmer until dumplings are cooking and rising to top. Add milk and stir, allowing to cook to desired thickness. (If "soup" appears too thick due to dough and flour add more milk until desired thickness is reached). Simmer until ready to serve stirring occasionally.