CHICKEN WITH DUMPLINGS
 
Ingredients
  • 1 stewing hen
  • water
  • 2 tsp. salt
  • ½ c. chopped celery
  • ¼ c. chopped onion
  • Sprig of parsley
DUMPLINGS:
  • 3 Tbsp. butter
  • ½ c. flour
  • ⅔ c. milk
  • 2 eggs
  • ½ tsp. salt
Instructions
  1. Cook stewing hen in water with salt, chopped celery, chopped onion, and parsley until tender (2 hours). Remove chicken. Strain broth and drop dumplings in it.
  2. DUMPLINGS:
  3. Melt butter. Mix in flour and milk, stirring until thick. Cool slightly. Stir in eggs and ½ tsp. salt, mixing until very smooth. Drop with spoon into at least 1 quart broth. Cover and simmer slowly for 5 minutes. Serve the dumplings around chicken.
  4. Note: Add 1 or 2 chicken bouillon cubes for richer broth as you boil the chicken.
  5. When making soups, chop suey and other dishes calling for water, try using chicken broth instead for more flavor.
Notes
L.J. Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/chicken-with-dumplings/