• Eat, Darling, Eat

Grandma's Chicken and Dumplings

Updated: Mar 30, 2020

(by Mary Jones)

3/4 c. boiling water

1/3 c. butter

1 c. flour

pinch of salt

3 - 4 large eggs

1 whole chicken or 3 chicken breasts, cooked

8 c. chicken broth

1 bouillon cube

salt to taste

4 large carrots, sliced

4 celery stalks, sliced

1 c. onion, diced

Bring water to boil, and add butter and flour

Stir until mixture is thickened and leaves the sides of pan.

Let cool until lukewarm, then stir in eggs one at a time.

Remove skin and bones from cooked chicken, and cut into cubes or small pieces.

In a large pot, bring chicken broth and bouillon cube to a boil.

Season with salt if necessary, and add vegetables and cooked chicken.

Cook over medium-high heat for 20 minutes.

Drop small teaspoonfuls in soup and boil for 5 - 10 minutes.

Recent Posts

See All

Yorkshire Pudding

(by Patricia Fieldsteel) My mother’s Yorkshire pudding was from a recipe in the American housewives’ culinary bible, The Joy of Cooking, by Irma S. Rombauer. She made it in a rectangular, dented and l

Broiled Leftover Rib Roast Bones

(by Patricia Fieldsteel) 1 stick (1/4 lb.) melted sweet or salted butter 2 - 2 1/2 c. fresh bread crumbs fresh flat-leaf parsley or chives, chopped fine. optional: thinly sliced shallots and /or garli

Prime Rib Roast of Beef

(by Patricia Fieldsteel) My mother began cooking prime roast rib of beef after The New York Times Food Editor Craig Claiborne published a recipe for a “perfect” roast by author, editor, and food cons