Rosalie’s Chicken & Dumplings

SEPTEMBER 17, 2009 - Rosalie's Chicken & Dumplings

NOTE: This dish could be the best-loved country supper of all time. The broth is smooth and savory with dumplings that melt in your mouth. Another hit at the Country Fair, this recipe has won blue ribbons in the hearts of everyone who experiences it. Serve it up with Creamy Homemade Mashed Potatoes, Country Green Beans with Ham, and by all means don't forget the Sweet Yeast Rolls.

1 large stewing hen or chicken

3 tablespoons chicken base,

or 4 chicken bouillon cubes

3 stalks celery, cleaned and chopped into 3-inch pieces

 

1 (10¾-ounce) can Campbell's Cream of Chicken Soup

½ to ¾ cup whole milk

¼ teaspoon ground black pepper

salt

1. Rinse chicken well in cold salt water and place in large 8-quart heavy pot. Cover with water and bring to a rapid boil. Skim all foam from broth as it rises to the top. When foam subsides, add chicken base or bouillon cubes and celery to broth. Cover and cook over medium heat to soft boil for 1 hour. Chicken will be tender and fall off bones. Remove chicken to large platter to cool. Remove skin, all bones, and any unsightly dark meat. Chop chicken into small pieces, then set aside and prepare dumplings.

Rolled Dumplings

NOTE: These dumplings are rolled into a large flat sheet of dough and cut into small squares. They absorb the broth and become very tender and light.

4 cups flour

1 teaspoon salt

1 stick butter

4 eggs, beaten

½ to 1 cup Kitchen Basics low-sodium chicken stock

1. In large bowl place flour and salt; mix together, and work in butter until flour becomes mealy.

2. Make a "well" in middle of flour. Pour in the beaten eggs and ½ cup chicken stock; then work into dough. If dough is stiff, add a little more broth. The dough should come together soft and smooth.

3. Separate dough into 3 portions. Roll out each portion onto floured surface to a thin round circle, about 1/8-inch thick. Cut dough into 1½-inch wide pieces, and then into 1½-inch squares. Place dumplings on floured wax paper on cookie sheet in layers until all the dough has been used.

4. Remove celery from broth, and bring broth to rolling boil. Drop dumplings into broth a few at a time. Stir after each addition of dumplings. Continue to drop dumplings into boiling broth until all are used. Cover pot and softly boil the dumplings, stirring often, for about 20 minutes or until dumplings are very tender.

5. Add cream of chicken soup and milk to broth. Stir and boil gently until soup is dissolved. Add pepper and salt if desired. Add chicken and stir well. If more broth is desired, add a little more milk. Ladle soup into large bowls while still hot. Serves 8 to 10.