Hello to everyone on this North Florida, cold night. I hope you are all warm and safe. This was a warming meal on last Friday and I promised you the recipe on Tuesday.
This was so good that it was burning my tongue as I was trying to taste it and post about it being an upcoming recipe for my Tuesday post. Thank every one of you that have come back to visit and collect this recipe. I am southern but this is the recipe that I have been using for many years now. I used to do the spoon drop dumplings (southern) but I changed to this northern potpie noodles about 15 years back.
This recipe comes from a cookbook of mine called Famous Dutch Kitchen Restaurant that I have. So a lot of you were right on guessing noodles or dumplings!
I always do a double batch of dumplings as you can never have too many dumplings! And I used two of my pint jars of canned chicken so you will need some cooked chicken. Four chicken breasts should do or 8 thighs cooked. Wash your raw chicken and put in a big pot and fill with water for 3/4 the way to the top of the pot. Add in 4 crushed chicken bouillon cubes and 4 garlic cloves minced. Add 1 tsp salt and 1 tsp accent. I tried a TBSP of rosemary in mine but decided not to do that again as it seemed to have sticks in it. Boil this for an hour. Make sure you have 3/4 of the pot filled with liquid (if you have to) add more water. Keep this on warm on the stove. If bones with the chicken, de-bone now.
In a big bowl add 2 c flour and 2TBSP baking powder(I use self-rising flour) and still add the baking powder. Add a dash of salt and whisk dry ingredients together
In a small bowl whisk 2 eggs with 2 TBSP butter and 1/2 c water. Add this to the dry mix of flour and stir until combined into a ball.
While you are preparing this have your chicken and broth on a medium boil.
Get out your rolling pin and dumpling cutter and lay wax paper on your work counter. Have an extra cup of flour nearby. Sprinkle some on wax paper and put the dough ball on top of it. If the dough is sticky then add flour by the spoonful until you can use the rolling pin (floured) also, to roll dough out thin.
Use your dough cutter or a butter-knife to cut long thin-medium strips. Take one strip at a time to the boiling pot (med boiling) and break off one- inch pieces of strip and drop into boiling water. If it gets too crowded then move dumplings in the pot very gently with a spoon and drop more in until you have all the dumplings in the pot.
Put a lid on the pot and turn down to low #4 or #5 and cook for 30 minutes. Now you have made chicken and dumplings or chicken with potpie noodles as northern people call this dish. I do not limit my cooking. I like to cook all types of food from every-where.
If you have the time, check out my monthly archives for more recipes and stay awhile. Share them with others if you wish. And do think about visiting again as I post on Tue-Thur and Saturday’s.
Thank you from Connie B. https://www.wisdomforpennies.com
Also, I am posting now as my blog site has already changed over to Tuesday morning.#CONNIEBRECIPESWISDOMFORPENNIES
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