Chicken and Dumplings and SRC

Happy Monday everyone!

It is once again time for the Secret Recipe Club.

I love this club. It brings me out of my comfort zone and allows me to stalk  visit and secretly get to

know a fellow blogger that I don’t think I would normally visit.

Thanks to Angie Barret at Big Bears Wife, who teamed me up this month with The Freshman Cook.

The Freshman Cook is a beginning cook.

At least that is what Teri mentions on her blog.

She loves to cook and bake and is very enthusiastic about it.

She wants her blog to inspire us, and it does.

Her favorite thing is to teach people how to cook.

She certainly has done that with her Chicken and Dumplings.

Which is what I chose to make.

You can get the recipe here.


Chicken and Dumplings


1 large chicken cut up

1 teaspoon salt

2 tablespoons white vinegar

1 large onion

2 carrots

2 celery stalks

2 cups flour

1/2 teaspoon salt

1 egg

black pepper to taste

(I added a chicken bouillon cube to add more flavor)


Cook the chicken in a pot of water with the salt, vinegar, onion, and celery, Allow to simmer for 60 – 90 minutes. When the chicken starts falling apart place in a bowl or cookie sheet to cool slightly.

Pull out 1 cup of broth from the pot. Keep the rest of the broth in the pot but discard the celery and carrots.

Meanwhile place flour, salt and egg in a bowl. Stir in reserved broth, enough to make a soft dough. Roll out dough into strips and add to the boiling broth. DO NOT STIR. Reduce heat and allow to simmer for about 10 minutes.
Add the chicken back to the pot.
Dust the top of the pot with pepper. Ladle into warm bowls and enjoy.

Peace be with you,