Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Chicken pieces DUMPLINGS
Water, to cover 1 1/2 c Chicken broth, cooled
6 ea Chicken Bouillon Cubes 4 c Flour
Salt Pepper, to taste 2 t Baking Powder
Chopped onion, optional 1 1/2 t Salt
Carrots, sliced, optional 1/4 t Pepper
Celery, sliced, optional

Boil chicken, bouillon cubes, and salt and pepper until chicken
is done (add veggies during last 30 minutes of cooking).
Dip 1 1/2 cups broth out to cool. Remove chicken. When cool
enough to handle, tear into bite size chunks.
Prepare dumplings. Mix dry ingredients together. Gradually add
broth, stirring to mix to a stiff dough. Put dough on floured pastry
cloth and roll 1/8 inch (or less) thick. Cut into 3" x 1" strips.
Bring broth in pot to a boil. Add chicken pieces. Put dumplings,
one at a time, into boiling broth. Cover, reduce heat, and boil
20-25 minutes until tender. Stir occasionally.
Check doneness by cutting a dumpling in half. If it's dark in the
center, it's not done yet.
To thicken the broth, mix together some cornstarch and water and
add it a little at a time, stirring constantly, until desired
consistency is reached.
This recipe will serve about 8 people when served with a salad,
and bread butter.
Submitted By SANDI CUTRIGHT On 03-04-95

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