We have had some strange weather this last week. It was 60 degrees but so windy that small children were knocked to the ground. Then the next day we woke up with 5 inches of snow on the ground! I decided we needed some chicken and dumplings. I have made this so many ways over the years. I have made my own dumplings with flour, baking powder and buttermilk, and made them with pre-made biscuit dough. However my favorite dumplings are the ones mom makes for me when I go home. Her chicken soup is pretty basic and what I really love is the broth and those dumplings. Rudy loves them too so I called mom and asked her how to make them. It was so funny because there really isn't a recipe and i forgot to even ask her where they came from. (Heather do you know?) So we had this comforting meal for dinner and everyone was happy.
PS by the next afternoon the snow was melted from the streets. Go figure.
3 medium carrots chopped
1 medium onion chopped
3 stalks celery chopped
1 bay leaf
4 cups chicken stock
1 package chicken tenders chopped
DUMPLINGS
3 eggs lightly beaten
1-1 1/4 cup all purpose flour
salt
Saute the vegetables until tender then add stock and bay leaf. Let simmer for 15 minutes then add the chicken, turn the heat to low and let cook for another 10 minutes or so.
Mix the flour into the eggs ( I added this in 1/3 c increments) you are looking for a thick batter. Then drop the batter by tablespoons into the soup, cover and cook for an additional 10 minutes.
These dumplings are dense and so perfect. Next time I think I will add chives to the dumpling batter.
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