Chicken and Dumplings

Chicken:

4 or 5 legs and thighs with skins on OR a whole cut up chicken

Salt and pepper to taste

Water to cover the chicken

2 -3  boxes of low sodium Chicken Broth

Dumplings:

4 tbsp water

4 eggs

Flour – all purpose

2 tsp salt

Directions:

Fill a large soup pan half full of water. Start to boil and add salt and pepper. Add chicken. If chicken is not covered with water, add some more water to cover the chicken. Allow to boil until chicken is done. Remove chicken from broth. Set broth aside. Skim some of the fat off the top of the broth and discard the fat.

Debone the chicken. Throw away the skin and bones – unless, you have a lucky dog at your house. Add the chicken back to the broth in the pan. Add the additional boxed broth to the pan. This just makes it so you can make more dumplings.

Beat eggs with water very well. Add flour and salt to egg mixture until sticky, yet forms a ball. Then, add flour until not so sticky.

Start with 2 cup of flour. You made need more. You want a ball of dough that is not sticky. When you are making it you will know.

Roll out dough as thin or thick as you like. I like them fairly thin. Cut and add to boiling broth. Stir and add some more. Stir and add some more

Cook for 10 minutes more. Then, serve and enjoy. They taste just like Mom’s.