I have to say, I do miss things like chicken and dumplings (dump-lins). And I don't mean those biscuit dough balls that sit on top of a cream of something with some chicken bits thrown it. No, I mean the real ones that you have to roll out, then cut in to vague noodle form and put in to a pot of seasoned chicken stock--the kind my great-grandmother made every family get together. (They could never be as good as those, but I tried hard enough)
4-chicken bits (4 breast, thighs, boneless or whatever you prefer)
1 small onion
2 cloves of garlic
for the dumplings
1.5 c. flour
2 eggs (slightly beaten)
1 tsp salt
3 tbs cold water
2 tbs butter
2 tsp basking soda
In a large stock pot, add chicken bits, a bay leaf & some salt and cover with water. Boil this for about 30 minutes or until chicken is cook completely. Remove the chicken and allow it to cool so you can de-bone & shred it. Remove any chicken scum that floated to the top.
Add the vegetables and continue cooking over medium heat.
Meanwhile, in a bowl, cut the butter into flour, baking soda & salt. Next, add the eggs and the water until a dough ball forms. Then kneed the dough until you get a smooth consistency. Let the dough rest for 5 minutes. Roll the dough out on a lightly floured surface until it is 1/8 of an inch thick. Cut in to 1/2 inch by 4 inch strips.
Starting adding the dumplings in to the slow boiling pot of chicken stock one at a time. Resist the urge to stir. Keep adding until all of them are added. Then slowly, with a wooden spoon stir, just to make sure none of the dumplings are stuck to the bottom. Turn down the heat to medium-low. Add the chicken back to the pot. Add salt and pepper to taste. Simmer for 10 more minutes. Ta-da. (If you like it to be thicker, you can add corn starch, flour or heavy cream) Allow to cool in bowls for a few minutes before serving. Add parsley for garnish.
Serve with with bread, crackers or corn bread. This is so true southern cookin'!