Chicken and Dumplings


1 Chicken
3 Cubes Chicken Bouillon
2 Cups Self-rising Flour
Warm Chicken Broth
*Parsley flakes can be added to chicken broth if preferred.


Boil chicken until done. Remove cool and pick from bones. Put flour in large bowl and add warm chicken broth to form stiff ball and set aside for about 30 minutes. Put flour on a large place to roll out dumplings and pinch off about a piece about as big as your fist, knead until stiff, and then roll out. Cut into squares and set aside in flour and pinch off more and repeat until all the dumplings are rolled out. Bring chicken broth to boil and add bouillon, salt and pepper to taste. Stir in dumplings a few at a time until all are added and cook for about 3 minutes. Add chicken, stir, turn off heat, cover and let sit for about an hour before serving.

From my mother-in-law Carroll Howard's kitchen!