1 can cream of chicken soup (Optional)
2 extra large eggs 2/3 cup shortening (or oil)
2/3 cup milk 1 teaspoon salt
2 tsp baking powder (optional)
2 cups flour
Cut the hen into pieces to lower the cooking time, place in a large pot and cover with water. Bring to a boil, cover with a lid and simmer until chicken is tender. (I like mine falling off the bone. Lift out the chicken with a slotted spoon and place on a platter to cool. Then debone, removing skin, gristle, and bones. Cut chicken into bite sized pieces and set aside.
To the liquid in the pot, add a large can of your favorite brand of chicken broth. (If you use a stewing hen, you won't need the extra flavor.
In a large bowl, beat two extra large eggs with 2/3 cup of oil or shortening (Shortening will make the dumplings a bit firmer.) and 2/3 cup of milk. Beat until mixed thoroughly. (The Auntie who taught me said, an egg, an equal amount of shortening, and an equal amount of milk. At one point, I used the egg shell to measure!)
To the mixture of eggs, milk and oil, add flour and a teaspoon of salt until the mass is about the consistency of play dough! (Approximately 2 cups flour.)
Note: My sister adds 2 teaspoons baking powder to the flour; I do not. Take your pick!!
In small batches, roll the dough to the thickness of pie crust.
Cut into strips and then cut each strip in two or three pieces.
Drop one by one into the boiling broth.
Note: My sister also adds a can of cream of chicken soup to the liquid. Keep pot on low heat. Simmer until dumplings are tender.
NOTE: By using eggs and rolling, these are technically noodles. But it's the recipe that been in our family forever. I believe the recipe is Pennsylvania Dutch in origin and is distinctive from the dropped dumplings that rise and the inside is dry and raised, like bread. These are soft throughout and are noodles in texture.
Eat and enjoy!!
