Chicken and Dumplings

• 1 whole chicken
• 3 tsp Chicken Better Than Bouillon
• 1-2 can cream of chicken soup
• salt and pepper to taste
• 3 c. flour
• 2 T. baking powder
• 1 1/2 tsp salt
• 1 1/2 c. milk
• 6 T. canola oil

In a large stockpot, cover a whole chicken with water, and stew, covered (neck, gizzard, and liver removed from cavity) for about 1 to 1 1/4 hours. (Bring to a boil and then turn down the heat to simmer.) Turn once halfway through. Remove the chicken from broth, drain and cool. Pick off all the meat, breaking up large pieces, and set aside.

Strain the broth and de-fat. Heat to a boil, add the bouillon and cream of chicken soup. Whisk until smooth. Salt and pepper to taste. Turn off heat. Add the chicken back into the pot of soup. Heat the soup in the stockpot to boiling when ready to add the dumplings.

Sift together the flour, baking powder, and salt in a large mixing bowl. Add the milk and oil to the dry ingredients and with a mixing spoon, gently but completely blend together.

Into vigorously boiling soup, drop in the dumplings, in roughly 1/4 c. amounts, and not on top of each other, i.e. drop each one into a different part of the pan. It will make about 18 dumplings. Initially the dumplings will sink, and after a minute or two will float as they continue to cook. After all dumplings have been dropped in, cover the pan and steam for about 8-10 minutes. Then partially remove the lid for another couple of minutes. I usually take a fork and pick the top of a dumpling to be sure they are done. Serve immediately.