Old Fashioned Chicken and Dumplings

Recipe View 2 hrs In a large pot, place the whole chicken and cover with water. Bring to a rolling boil, then reduce heat to low. Simmer gently until the chicken is very tender, about 1 to 2 hours.

Recipe View 15 mins Carefully remove the chicken from the broth and set aside to cool slightly. Reserve the broth in the pot. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones.

Recipe View 5 mins In a medium bowl, whisk together the flour and salt. Create a well in the center and crack in one egg. Using a fork, begin to incorporate the egg into the flour. Continue adding eggs one at a time, mixing well after each addition until a very stiff dough forms.

Recipe View 2 mins Return the broth to a boil. Add the bouillon cubes and stir until they are completely dissolved, enriching the broth with savory flavor.

Recipe View 25 mins Using a fork and knife, take a small amount of dough on the fork. Hold the fork over the boiling broth and use the knife to cut off small, irregular pieces of dough directly into the broth. Repeat until all the dough has been used. Gently stir the dumplings into the broth, cover the pot, and reduce the heat to a simmer. Cook for 20 minutes, or until the dumplings are cooked through and tender.

Recipe View 3 mins Add the shredded chicken meat to the pot and stir to combine. Heat through. Serve hot, ladling generous portions of chicken and dumplings into bowls.