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“This is no quick dinner, traditional dinners take time and patience. =) Feel free in add in your choice of vegetables!!!”

Ingredients Nutrition


  1. In a large stock pot, add the first 6 ingredients.
  2. Let chicken and liquid come to a boil, reduce heat to medium, and cook for about an hour.
  3. 30 minutes before chicken is done, start the dumplins.
  4. Combine the flour, poultry seasoning, salt, and baking powder. Mix well.
  5. Cut the butter into the flour mixture until the consistency is crumby.
  6. Beat the egg and combine with the chicken broth.
  7. Pour the chicken broth and egg mixture into the flour mixture.
  8. Stir until all ingredients are combine.
  9. On a floured surface, roll out the dough with a floured rolling pin.
  10. Roll out dough until about 1/8 inch thick.
  11. With a pizza cutter, cut dough into strips, then cut again perpendicularly to form little square dumplins.
  12. I flour the dumplins again to ensure they do not stick together when placed into the stock pot.
  13. Once the chicken has cooked for an hour, remove chicken from liquid.
  14. Bring liquid to a full boil and add dumplins a few at a time.
  15. Once all dumplins are in the stock pot, cook for 15 minutes.
  16. Stir every once in a while to make sure they do not stick to each other or to the bottom of the pot.
  17. While the dumplins are cooking, shred or chop the chicken into little pieces. *See note if you would like the stock to be thicker.
  18. After the dumplins are done cooking, remove stock pot from heat and fold in the chicken.
  19. *Note: Combine the milk and cornstarch and add to the dumplins after they had cooked for the 15 minutes. This will thicken it slightly. Then fold in chicken.

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