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Chicken /Slippery egg noodle dumplings

Recipe Link: http://www.geocities.com/marbalet2000/MarbaletsSiteMap.html

List of Ingredients




After several unsuccessful attempts to duplicate the old-fashioned chicken and slippery egg noodle dumplings that they serve at Po Folks, now called Folks, I have came up with this awesome recipe! Now, I can keep the extra money I save on a restaurant meal costs. Note:These are not the soft and fluffy Northern dumplings, these are nice and al dente/chewy.
Ingredients:

1 1/2 pounds (3 whole) skinned and boned chicken breasts
two 14 1/2 oz. cans chicken broth or stock
4 cups water
3 cups all-purpose flour
1 teaspoon salt
1 cup buttermilk
2 large eggs

Poach the chicken breasts in the chicken broth or stock and the water. Cook over low heat about 15 minute, or until chicken breasts are no longer pink. Hand shred chicken. Set aside.

Combine the flour, salt, buttermilk and eggs to make a ball. Roll out 1/8" or as thin as you can get the dough to roll out. Cut into 1" strips and drop into the liquid you cooked the chicken breasts in, boil for 15 minutes. Add the shredded chicken back to the broth with 1 teaspoon poultry seasoning, pinch dried thyme and 1 teaspoon dried parsley flakes. Heat through.

Note:If you like vegetables with your chicken and dumplings, add either a 16 oz. can of drained Veg-All or 2 cups of your favorite cooked vegetables.


Recipe