Chicken and Dumplins

2 cans (10.5 oz.) cream of chicken soup
3 cups chicken broth
4 cups chicken
5 oz. evaporated milk
1/4 Tbs. Cornstarch
1 (24 oz.) pkg. frozen dumplings (or see recipe below)

Directions
In large stock pot, mix cream of chicken soup and chicken broth with whisk.
Taste for salt and pepper and add accordingly.
Bring to rolling boil.
In small bowl, whisk together evaporated milk and cornstarch until smooth.
Slowly pour into pot and stir well.
(If using frozen dumplings, add now. Break in half and add a few at a time so they don’t stick together.)
Add chicken. Reduce heat to low and cover.
Simmer 30 minutes, stirring occasionally.
(If using fresh dumplings, add now.)
Cover and let simmer.

Dumplins:
1 cup AP flour
1 tsp salt
1/4 cup ice water

Directions:
In small bowl, mix flour with salt.
Drizzle half of water into bowl and mix with fork. (You can use your hands if you prefer)
Add water as needed until dough begins to form pea-size chunks and form ball.
Let sit 5 minutes.
Roll dough on floured surface (will be firm) until 1/4- 1/8” thick.
Cut into pieces and drop into simmering broth. Stir occasionally to keep dumplins from sticking.

Story behind the dumplins

Two days before opening day: Rebecca, Joanne and I had been working the few groceries I had purchased into a few offerings for the front cases. We’d been at is since 7 a.m. and it was approaching 3 p.m. In the home stretch leading up to our first day of business, I was  super tired and super excited.

The phone rang and I answered all professional-like with our business name.
We had our first customer.  Someone needed a lunch taken to a medical office-45 people! The former caterer often catered lunches and told us not to turn down a lunch catering job or we might not be called the next time. We had not changed the number of the business, so here we were getting our first catering gig! Yay!
I asked when he needs the meal. He said tomorrow.
Problem 1: We were just setting up the kitchen and getting it stocked with food. (You know, for the mad rush of people who would be demanding our food though we are unknown and just starting out. Do you see how clueless I am?)
Problem 2: Our state health department inspector had not cleared us to cook in the kitchen. The former caterer had kept a great reputation with the local health inspectors, but as a new company, we need to be assessed prior to opening. She was set to come the next morning, right when we should be cooking for this potential lunch.
I put my hand on the receiver and said in a perfectly panicked voice to Rebecca and Joanne, “Hey, we have a catering job!!!! (excited voice) He wants a luncheon tomorrow for 45!!!! (excited voice).”
They both stopped what they were doing and looked at me like I’d lost my mind. (They were just figuring that out?)
“We can do it, right?” (worried voice)
We went back and forth for a couple seconds about not being inspected yet and having to run get groceries and so forth. I got back on the line and the customer said, “I’ll call back another time if you can’t do this for me. I understand you aren’t really …. Open.” He’d heard the conversation! Turns out a hand on the receiver doesn’t mask all noise like it does in the movies. Good to know.
“No, no. We can do this for you,” I said.
He sounded a little worried. “Really, I’ll call with another lunch.”
See, you don’t want to get in the habit of turning business away.
I summoned some bravado and said, “Just tell me what you want and which office you need it taken to and I’ll have it there.” (Totally false confidence in my voice, but it worked.)
He said, “Okay, this office likes comfort food so I need chicken and dumplins, beans and cornbread, and a carrot cake for 45 delivered by 11:15 tomorrow morning.”
I read the order back to him and as my eyes bugged out, I replied, “No problem. I’ll take care of it.”
I hung up the phone and turned to see 2 mouths open in disbelief.
Rebecca: “ Did you just get us a catering job?”
I read the tone as disbelief and happiness.
Joanne: “Feeding 45 tomorrow morning? ….  Not one but 2 main dishes, salad, drinks, paper goods, and a homemade carrot cake?”
I read the tone wrong. The feeling was more disbelief on the verge of “are you stupid?”
Yes, yes, I am.
I was also determined. “Yes. I’ll go to the store and get what we need and make the cake tonight and get here extra early and get it done!”
They both blinked several times and took deep breaths and went back to work.
Sheer will and utter stupidity are sometimes all you need to give a little comfort to others.

For a crowd: (feeding about 15-20 as main dish)
4 (10.5 oz.) cans or 1 (50 oz.) can cream of chicken soup
6 cups chicken broth
8 cups chicken, cubed or shredded
10 oz. (12 oz. can fine to use) evaporated milk
1/2 Tbs. cornstarch
2 (24 oz.) pkg. frozen dumplings (or see recipe below)
Directions
In large stock pot, mix cream of chicken soup and chicken broth with whisk.
Taste for salt and pepper and add accordingly.
Bring to rolling boil.
In small bowl, whisk together evaporated milk and cornstarch until smooth.
Slowly pour into pot and stir well.
(If using frozen dumplings, add now. Break in half and add a few at a time so they don’t stick together.)
Add chicken. Reduce heat to low and cover.
Simmer 30 minutes, stirring occasionally.
(If using fresh dumplings, add now.)
Cover and let simmer.
Dumplins:
2 cups AP flour
2 tsp. salt
1/2 cup ice water
Directions:
In bowl, mix flour with salt.
Drizzle half of water into bowl and mix with fork. (You can use your hands if you prefer)
Add water as needed until dough begins to form pea-size chunks and form ball.
Let sit 5 minutes.
Roll dough on floured surface (will be firm) until 1/4- 1/8” thick.
Cut into pieces and drop into simmering broth. Stir occasionally to keep dumplins from sticking.