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Loretta Lynn's Chicken and Dumplins



For the chicken

  • 1 large fat hen, skinned
  • 3 garlic cloves, crushed
  • Salt and pepper

For the dumplins

  • 3 cups self-rising flour
  • 1 teaspoon salt
  • 1 cup water
  • 1 egg, beaten
  • 6 to 8 cups chicken broth
  • 1/2 cup cream
  • 1 tablespoon cornstarch, optional


  1. In a large pot boil the hen with the garlic in water for two hours. Add additional water as needed.
  2. Drain the hen, reserving the broth. Cut into pieces and discard the bones.
  3. For the dumplings, in a large bowl, sift together the flour and salt. Gradually add the water. Stir in the egg. Knead the dough thoroughly and roll out onto a floured surface.
  4. Cut the dough into strips. Bring the chicken broth to a boil and drop the dough into the boiling broth. Cover and simmer for about 10 minutes.
  5. Add the cream and chicken pieces and simmer for 5 to 10 minutes longer.
  6. Add 1 tablespoon of cornstarch to thicken, if needed.*

* Dissolve cornstarch in small amount of cold water before adding to hot liquid.

Nutritional analysis per serving: 344 calories, 31 grams protein, 36 grams carbohydrate, 1 grams fiber, 7 grams fat, 86 milligrams cholesterol, 1,192 milligrams sodium

Serves 8


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