Chicken and Dumplings
Directions
- 1Whisk together AP flour and baking powder in a medium bowl.
- 2Add cold butter to dry ingredients and cut butter in with 2 forks or a pastry blender until a crumbly flour mixture is achieved.
- 3Pour milk into the flour mixture and stir together until well combined.
- 4Turn your dumpling dough out onto a countertop that has been generously dusted with flour. Sprinkle the top of your dumpling dough with flour before rolling out with a well-floured rolling pin. Roll dumpling dough out to a 1/4 inch thickness. If your dumpling dough is too sticky, add additional flour as needed to keep the dumpling dough from sticking to the countertop and rolling pin.
- 5Cut dumplings into 2-inch squares with a pizza cutter or sharp knife. Lightly dust the top of the cut dumplings with flour.
- 6Bring chicken broth to a boil. Once boiling, add shredded chicken to the chicken broth and stir.
- 7Reduce heat to medium and add dumplings, one at a time, to the pot, stirring occasionally to ensure the dumplings do not stick together.
- 8Allow dumplings to cook over medium heat for about 15-18 minutes. The broth thickens as the dumplings cook. To test a dumpling for doneness, take one out and taste it. It should not taste doughy once thoroughly cooked. Serve immediately!
Ingredients
- 3 cups cooked chicken, shredded
- 10 cups chicken broth, homemade or store-bought
- 2.5 cups White Lily AP flour
- 0.5 tsp baking powder
- 2 tbsp cold butter, cubed
- 1 cup milk
- Salt and pepper
Equipment
bowlwhiskforkspastry blenderrolling pinpizza cutterknifepot
Tips
- You could add chopped celery and carrots to your broth after you add in your chicken.
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