-
1
In a large stock pot, add the first 6 ingredients.
-
2
Let chicken and liquid come to a boil, reduce heat to medium, and cook for about an hour.
-
3
30 minutes before chicken is done, start the dumplins.
-
4
Combine the flour, poultry seasoning, salt, and baking powder. Mix well.
-
5
Cut the butter into the flour mixture until the consistency is crumby.
-
6
Beat the egg and combine with the chicken broth.
-
7
Pour the chicken broth and egg mixture into the flour mixture.
-
8
Stir until all ingredients are combine.
-
9
On a floured surface, roll out the dough with a floured rolling pin.
-
10
Roll out dough until about 1/8 inch thick.
-
11
With a pizza cutter, cut dough into strips, then cut again perpendicularly to form little square dumplins.
-
12
I flour the dumplins again to ensure they do not stick together when placed into the stock pot.
-
13
Once the chicken has cooked for an hour, remove chicken from liquid.
-
14
Bring liquid to a full boil and add dumplins a few at a time.
-
15
Once all dumplins are in the stock pot, cook for 15 minutes.
-
16
Stir every once in a while to make sure they do not stick to each other or to the bottom of the pot.
-
17
While the dumplins are cooking, shred or chop the chicken into little pieces. *See note if you would like the stock to be thicker.
-
18
After the dumplins are done cooking, remove stock pot from heat and fold in the chicken.
-
19
*Note: Combine the milk and cornstarch and add to the dumplins after they had cooked for the 15 minutes. This will thicken it slightly. Then fold in chicken.
