When I was growing up on the farm I remember my mother making a potato soup with the biggest (rivels) dumplings on top. Grandma called them rivels, they are the same as dumplings.
It was a wonderful bone warmer after chores on a cold winters evening. I made the same dumplings and my Chicken Noodle Soup recipe for a winter comfort food!
It was a wonderful bone warmer after chores on a cold winters evening. I made the same dumplings and my Chicken Noodle Soup recipe for a winter comfort food!
 |
Chicken and Dumplings
By The Gourmet Farm Girl
1 whole chicken (4-5 pounds)
2 quarts homemade chicken stock (see below)
2 stalks celery chopped plus some of the light green leaves
2 medium size carrots peeled and chopped
1 small onion chopped
2 tablespoons of fresh chopped parsley or 1 tablespoon dried
2 cups egg noodles
Salt and pepper to taste
Rinse the chicken in cold water and place in a large stock pot with enough water to cover the bird; about 2-2 1/2 quarts; salt lightly. Bring the stock pot to a boil; reduce heat to medium and cook the chicken for 40-45 minutes till the meat come off the bone easily
Remove the bird from the broth and let cool on a large plate. Skim off any foam from the broth and strain through a colander or cheesecloth to remove the partials. Return the broth to the stock pot and add the chopped celery, onions, carrots; parsley, salt and pepper. Simmer for 30-40 minutes till vegetables are tender.
While broth is simmering, pull the meat form the bones and set aside
Turn heat to medium-high and add 2 cups of your favorite egg noodles; cook for 8-10 minutes or till noodles begin to soften; add the cooked chicken and simmer for 8-10 minutes longer
(Remember the chicken is already cooked; just need to heat it through and let flavor up)
Note: If using other chicken such as rotisserie or cooked chicken breasts the same applies
Dumplings/ Rivels: In a medium size mixing bowl whip 6 eggs; add a pinch of salt and gradually add enough flour to the eggs till a stiff dough forms. (Approx. 1- 1 1/4 cups)
With a spoon dipped into the hot broth; scoop dough and dip the spoon back into the broth till the dumpling comes off the spoon. (you may need to give it a push) repeat until you have enough dumplings to your liking.
Dumplings cook in 3-5 minutes
Note: the longer the dumplings cook the bigger they get.
ENJOY!
Serves 6-8