Chicken and Dumplins


Chicken and Dumplins – GG Style!

What you’ll need:

  • 3 Chicken breasts with bone and skin
  • 2 cans cream of chicken soup
  • 1 cup water (or chicken broth from boiling chicken – gives much more flavor)
  • Flour
  • Oil
  • Salt
  • Pepper

Directions for the Chicken:

(they are simply complicated!)
  • Fill the pot half full of water, add salt and pepper to taste.
  • Boil the chicken (for about 45 minutes).
  • Remove the chicken and let cool in a heat resistant bowl.
  • Shred the Chicken with fingers or a fork into bite size pieces. Removing all fat and bones.
  • Remove 1 cup of chicken broth now from the pot the chicken boiled in (to add to your flour mixture later) 
  • In the same pot that you boiled the chicken in, add 2 cans of cream of chicken soup to the remaining broth.
  • Stirring occasionally. Bring to a boil
  • Reduce heat and let simmer while you prepare your dumplins.

Directions for Dumplins:

For the Dough you will need:

  • 1 cup chicken broth you saved from boiling your chicken with
  • 3 tbsp of oil
  • 1/4 tsp salt
  • **flour

Directions for making your Dumplins

    • Add your cup of chicken broth, oil and salt to a large mixing bowl.
    • **this is a tricky part** Add your flour. If you noticed there is no measurement. I don’t measure this. I just add until the broth is absorbed and you have a nice size ball of dough to work with. You can’t make more than you need and you can’t mess it up. I’m thinking it’s about 1 1/2 cups to 2 cups of flour if I had to guess.
    • Knead the dough until it forms a nice size ball and there is no flour remaining in your bowl. This should be tender but a bit on the firm size. Not airy and not gooy. 
    • Flour your counter top/workspace for rolling out the dough so it won't stick on the counter.
    • Flour your rolling pin so it won't stick to that either.
    • Pinch the dough into small workable sections
    • Roll out the dough thin, but not too thin or the dumplins will break up and not to thick or they will not get done. If I had to measure I would say about 1/4 inch thick 
    • Cut the dough into strips of your liking (long strips or short squares).

Combing the two (there is a small science to it):

    • Before you add the dumplins to the pot, add the pieces of chicken to the broth and stir them in.
    • Once you have your dough all cut up, add them one at a time to the pot, carefully stirring them in along the way.
    • Bring back to a boil, reduce heat, add salt and pepper to taste and let simmer about 30 minutes or until dumplins are done.