Quote:
Originally Posted by LadyCoonskinner
I have a recipe that I have memorized...
1 egg
1 c self rising flour
1 c all purpose flour
1 tsp salt
enough milk to make it like dough (about 1/2 cup?)
Then I roll them out paper thin (I don't like dumplins much so the thinner they are the better) and then cut them up with a pizza cutter and then throw them in the broth
First though, duh, I boil a whole chicken with some cut up onion in it and boil it until it's done then add a couple of cans of chicken broth to the already boiled broth, and then add a large can of cream of chicken soup. Let it boil and bubble pretty good then add the dumplings a few at a time so they won't stick together. Don't stir them much or they will lump up and make a big globby mess....eeeewwwwwww yuck. Let them cook for about 5-7nminutes if they are really thin a few minutes longer if they are thick.
Becareful or they will boil over and that makes a big mess.
That's my recipe.
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Ok, thanks! I wonder if it would work if I just used Chicken Breasts, since no one here will eat dark meat? It might not make quite as much broth, but that would be okay, since you add broth to it anyway. I would really like to try this.
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