On top of easy to make, this recipe is super inexpensive; especially if you make your own chicken broth. This meal has become one of my quick go to meals because it can be made in about 30 minutes. I did cut down the portions of the dumpling recipe because I always ended up with too many dumplings, but you can easily increase them if you want a higher dumpling:chicken:broth ration. ENJOY!
Chicken and Dumplings
Recipe Source: Eat At Home
about 2-3 cups cooked chicken
6-7 cups chicken broth
1 cup flour
1 Tbs. butter
1/4 tsp. baking powder
pinch of salt
about 1/2 cup of milk, (it may take a bit more or less)
In a large pot, bring the chicken broth to a simmer.
While the broth is coming to a simmer, combine the flour, baking powder and salt. Cut the butter into the flour mixture until it is well incorporated. You can use a fork, your hands, or a mixer for this step.
When the butter is well incorporated, stir in the milk. Mix with a fork until the ingredients form a ball.
On a heavily floured work surface, shape the dough into a disc. Roll it out about 1/8 in thick. Using a pizza cutter, cut the dough into squares about 2x2. If they aren't perfect it is no biggie :) At this point the dumplings can be frozen or stored in the refrigerator. Flour a piece of waxed paper and place the dumplings on the wax paper. Freeze them in a single layer then transfer to a baggie or store them in the refrigerator on the wax paper.
When the broth is at a simmer, drop the chicken in and raise the heat to boiling. When the broth is at a full boil, drop the dumplings in. Don't worry about the extra flour on them because this will help to thicken the broth. Allow the dumplings to cook 12-15 minutes or until they are cooked through and don't taste like raw flour when you bite into them.
Recipe Source: Eat At Home
about 2-3 cups cooked chicken
6-7 cups chicken broth
1 cup flour
1 Tbs. butter
1/4 tsp. baking powder
pinch of salt
about 1/2 cup of milk, (it may take a bit more or less)
In a large pot, bring the chicken broth to a simmer.
While the broth is coming to a simmer, combine the flour, baking powder and salt. Cut the butter into the flour mixture until it is well incorporated. You can use a fork, your hands, or a mixer for this step.
When the butter is well incorporated, stir in the milk. Mix with a fork until the ingredients form a ball.
On a heavily floured work surface, shape the dough into a disc. Roll it out about 1/8 in thick. Using a pizza cutter, cut the dough into squares about 2x2. If they aren't perfect it is no biggie :) At this point the dumplings can be frozen or stored in the refrigerator. Flour a piece of waxed paper and place the dumplings on the wax paper. Freeze them in a single layer then transfer to a baggie or store them in the refrigerator on the wax paper.
When the broth is at a simmer, drop the chicken in and raise the heat to boiling. When the broth is at a full boil, drop the dumplings in. Don't worry about the extra flour on them because this will help to thicken the broth. Allow the dumplings to cook 12-15 minutes or until they are cooked through and don't taste like raw flour when you bite into them.
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