NANNY’S CHICKEN AND DUMPLINGS

Gently boil five large chicken breasts with the skin on until cooked. Season the water lightly with salt and pepper. A bay leaf added to the water gives an even better flavor. Turn off the heat, remove the chicken breasts to cool but leave the broth in the pan. Draw out a cup of broth (making sure you get plenty of the fat in it for tender dumplings). After the cup of broth cools to lukewarm, pour it in a large mixing bowl and add three large eggs to it. Salt and pepper the mixture and then begin adding flour to it until it starts to get manageable. The consistency of the dumplings dough should be like bread dough: tender but neither sticky nor dry.

Bring the broth back to a gentle rolling boil. Roll out handfuls of dough to about a fourth inch thickness. Cut in strips of an inch or so wide and three or four inches long. Drop in boiling broth and stir gently to keep them from sticking on the bottom.

When all the dumplings are in the broth and cooked (only takes a few minutes), add one can of cream of chicken soup and about 1/4 can of cream of celery soup. Much of your salt will come from the soups so please don’t over salt your broth. Add pepper to taste.

Remove skin from cooling chicken, cut into chunks and add to the broth and dumplings. Stir and cook only a few more minutes. Overcooking will disintegrate the dumplings!

Serve and enjoy.

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