Chicken and Dumplings is by far my daughter’s favorite meal.And of course, there are several ways to make it - from quick to laborious.
There are different ways to make the dumplings. Sometimes the dumplings are dropped into the stock giving you a thick ball. Sometimes the dumplings are rolled and cut.
And there are differences to the stock. Some dishes are served with a thick gravy, some with a thin broth.
Despite all the differences, it does always taste good!
I feel the best way to make the dish is to boil down your chicken with the veggies. This gives you a nice, rich stock that is full of flavor. Yes, you could use store bought stock, but you would never get the same flavor.
And it really is easy to prepare the chicken after it has been braised for four hours. The meat falls off the bones.
My chicken was a little on the larger side this time, so I had plenty of chicken leftover for other dishes.
The noodles were nice, not to doughy. I don’t recommend rolling them and then trying to cut the noodles. This didn’t work great as the dough stuck to itself. I did end up rolling them a but after drying them. I cut them into thick noodles.
Once you add the noodles to the stock they puff up nicely. The are a hearty dumpling noodle and they are very filling.
My daughter was thrilled with this dinner, and even more thrilled that she had leftovers for the next few days!
HOMEMADE NOODLES AND CHICKEN
1 Stewing Hen, Cut Up
2 Teaspoons Salt
5 Peppercorns
1 Onion
1 Carrot
1 Bay Leaf
2 to 3 Stalks Celery, With Leaves
NOODLES
4 Eggs
1 Teaspoon Salt
2 2/3 Cups Flour
Place chicken in a heavy pot with enough water to cover. Add salt, peppercorns, onion, carrot, bay leaf, and celery. Heat to boiling. Lower heat to simmering, cover, and cook 2 to 3 hours. Cool chicken in stock, then remove bones and strain stock. Beat the eggs, add the salt and enough flour to make a stiff dough. Knead on a floured board for 3 to 4 minutes, then roll out into a thin sheet. Cover with a towel and let stand 20 minutes. Roll up as you would a jelly roll, cut into narrow strips. Unroll the strips and lay out to dry. Add noodles to boiling broth and cook 15 minutes.
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