I was really scared of chicken and dumplings. I'm a Utah girl, not a southern girl. I've never tasted a dumpling and I was completely and totally creeped out by the idea! BUT I ate it and quite enjoyed it. I found a pioneer recipe for the dumplings and just made the broth the same way I do for my chicken noodle soup.
3 c. flour
1 1/2 tsp salt
1 c. milk
Stir together flour and salt. Add milk and egg. Mix until dough forms. Knead until smooth. Roll out on a floured board and cut into square dumplings... you can also roll them really thin and make pasta. Let dry while soup is being made. Drop dumplings into boiling broth. Cover. Simmer for about 20-25 minutes until done, stirring occasionally.
Amazingly I got a thumbs-up from all three kids!
chicken on bones, skin pulled off (I used leg quarters)
2 lg carrots, sliced
2 stalks celery
4 chicken bouillon cubes
Fill your pot about 1/2-3/4s of the way full with water and simmer everything together until the chicken is done. Remove the chicken from the water and let cool. Pull the meat off the bones and return the bones to the broth. Continue to simmer. Strain and put half the broth into a pot and cook your dumplings in it. Before serving add the chicken meat.
I put the extra broth in canning jars to pop in my freezer. Homemade broth is much cheaper and yummier than store bought, but kind of a pain. When you're doing something like this and already doing the work it's really beneficial to double the recipe. I don't know why I said beneficial. That's not really my style of word... I think I'm getting uppity in my old age!!!