Chicken and Dumplings

This meal has always been a favorite in my family. When we were living in Ukraine on a very small budget, Mom made it frequently, both because of its yummy flavor and because of how inexpensive it was to prepare. A family debate has been whether this dish should be called "Chicken and Dumplings" (Dad's side of the family) or "Chicken and Noodles" (Mom's side) I cooked this delicious comfort food many times in my teenage years!

The first time that I made this for my husband, he was hooked. Now he requests it almost weekly. Every time I make it, he wants me to make as big of a batch as I did for our family of 10 when I was still at home so that he will have lots of leftovers to eat.

Ok, now that you are drooling, I guess I should post the recipe, huh? Here goes.

Chicken and Dumplings
2 chicken leg quarters
4 chicken bouillon cubes
1 can cream of chicken soup (Mom never used this, but I like to add it.)


3 cups flour
1/3 cup margarine or butter
1 teaspoon salt
1 egg
3/4 cup water

In large soup pan, cover chicken with water. Add bouillon cubes and cook on medium heat until chicken is well-cooked. (20-25 minutes) Remove chicken from broth. Debone and return meat to broth. Mix in cream of chicken soup and simmer on medium-low heat.

Mix flour and salt in medium mixing bowl. Cut in margarine using a pastry blender or two knives. (Cut until all chunks are pea-sized or smaller.) Add egg and water. Stir and form into a ball. Roll out dough. (Thickness is totally dependent on what you like. My hubby loves thick dumplings, and I like them thin.) Cut into 2 inch squares. (I use a pizza cutter for convenience.) Drop dumplings a few at a time into chicken broth. Turn heat to medium-high and cook for 5-7 minutes.

Approximately 6-8 servings.
Delicious served over mashed potatoes!