Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Rinse the chicken well and put in a large stockpot along with the next 5 ingredients. Bring to a boil and simmer, with lid askew, for 1 hour. You can add the eggs to the pot the last half of the cooking time. Remove the chicken, celery, onions, peppercorns and eggs from the stock. Return the stock to a boil and add the frozen dumplings, one at a time. Reduce to a low boil and cook for 45 minutes, stirring frequently, until dumplings are tender. Meanwhile, debone and shred or chop cooked chicken into bite size pieces. Peel and chop the eggs. When dumplings are tender, add the chicken, eggs, and milk. Mix well. (If broth is too thin, you can thicken it with about a tablespoon of flour mixed with a little milk. Add to chicken and dumplings and bring to a boil.) Taste to see if you need more salt and pepper. Serve with English Peas, Sister Schubert Rolls, and sweet tea.
