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Chicken & Dumplings from Ell




Source of Recipe


Ell (EDC)


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3520.3

List of Ingredients




Whole chicken
½ carrot
Stalk of celery
small onion

1 cup flour
broth from cooking the chicken

Recipe



Cook chicken and vegetables till chicken is tender. Remove chicken and remove meat from bones. Strain broth.

Add enough chicken broth to flour to make dough resembling pie crust dough. Knead and roll to #5 in a pasta machine. Lay strips on counter, cut in 2” squares, let dry for ½ to 1 hour.(Can roll out with a rolling pin to desired thickness.)

When broth is strained, bring to boil, drop in dumpling squares (using spatula to pick them up). Drop one at a time, avoid clumping, cook about 5 minutes. Add skinned and boned chicken.

Note: I sometimes make the noodles while the chicken is cooking using canned chicken broth. Can use any chicken parts.

I save the carrot and slice it and add a handful of frozen peas at the end.