MAMAWS CHICKEN AND DUMPLINGS

mamaws chicken and dumplings image

Provided by @MakeItYours

Number Of Ingredients 12

1 boiler/fryer chicken, cut into pieces
1 medium onion
2 bay leaves
1 tablespoon salt
2 teaspoons chicken bouillon
1/2 teaspoon ground pepper
1 teaspoon dried thyme
For the dumplings:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 egg, slightly beaten
1 cup milk

Steps:

Place chicken pieces in a large stockpot. Fill pot with enough cold water to cover chicken. Add onion, bay leaves, and salt. Bring water to a boil.
Reduce heat and simmer until chicken is cooked through, about 1 hour. Remove chicken to a plate to cool. Strain remaining both. Discard onion and bay leaves.
In the meantime, combine the flour and salt in a medium mixing bowl. Add the milk and egg. Mix until it forms a dough.
Turn the dough out onto a lightly floured surface and knead until smooth. Roll out the dough to about an ⅛-inch thickness. Cut dough into strips, about 1 ½-inches wide and 3 inches thick.
Dumplings can be dried for up for four hours, or use them immediately.
Remove chicken from the bone and shred into bite-sized pieces. Bring broth back to a boil.
Drop dumplings into boiling broth and cook until tender. Time will depend on the thickness of the dumplings and how long they were allowed to dry.
Add chicken bouillon, shredded chicken, ground pepper, and thyme. Cook until heated through.
Remove from heat and allow to sit for another 15 minutes.