Tasty Tuesday - Chicken And Dumplings

I can't believe it's already Tuesday. Fortunately, we've done some more cooking. This weekend, I made my mother in law's chicken and dumplings -- with my takes on it (e.g., no bouillion cubes for me!). My husband wasn't feeling too well, and you know what they say about chicken soup!

And I have to confess that when I first had chicken and dumplings (when my husband and I were engaged and visiting his family one weekend), I thought that they were supposed to be a soup. When my MIL put them on the table, let's just say everyone laughed at me when I expressed my surprise. Have I mentioned before that my mom didn't cook much when I was growing up?

In any case, they were great, and I've been a huge fan since. They're pretty easy to make, and they're a huge hit with everyone, including the wee ones -- and those are the best kinds of recipes!

For more yummy stuff, check out this week's Tempt My Tummy Tuesday with Blessed With Grace!

Chicken and Dumplings

Ingredients:

5 boneless, skinless chicken breasts
6 c low sodium chicken stock
4 egg yolks
2-3 c flour
1 t pepper

Directions:
Bring the chicken stock to a boil. Add the 5 chicken breasts and turn down to a simmer. Cook 20 to 25 minutes and remove the chicken. Cut chicken into bite size pieces.

Beat 4 egg yolks until fluffy (they will change color and turn a very light yellow). This will take about 2 minutes. Add 1 c of the broth to the eggs, being sure to temper the eggs (add a bit of broth at a time and stir well to bring the eggs up in temperature without scrambling them).

Add pepper and flour 1 c at a time. Mix with a fork until it forms a dough that is just slightly sticky but not dry (depending on humidity, it will be b/w 2 and 3 cups).

Roll out dough on lightly floured counter until about 1/4" thick. Cut into strips which will form your noodles (they can be as thin or thick and long or short as you choose). Drop them into broth that you have brought back to a boil a few at a time to avoid clumping. Cook until all dumplings have risen to the surface, then simmer a few minutes.

Add cut up chicken, stir and let the broth reduce until it's at a consistency you prefer (I like thick but still definitely with a sauce).

PS If you want to make it extra rich, add 1/4 cup of unsalted butter to the chicken broth after you've cooked the chicken and before you add it to the eggs to make the noodles.

Number of Servings: 10

(Pictures coming soon once I find my camera!)

Enjoy!