Yummy Chicken and Dumplings!

Ingredients

 

• 2 cups Flour
• ½ teaspoons Baking Powder
• 1 pinch Salt
• 2 Tablespoons Butter
• 1 cup Milk, A Bit Less Than A Full Cup
• 2 quarts Chicken Broth (add a little extra to account for liquid loss)
• 1 Rotisserie Chicken from the Grocery store
• 3 tbls of Heavy Cream

Preparation Instructions

Take the legs and wings off of the chicken and place them into the broth and bring to a boil. Turn off the burner and let the broth sit till it cools down a bit. Strain the broth to remove bones and skin. Save the meat for later. Also, clean off the whole chicken at this time and place all meat into the refrigerator for later.
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add  the heavy cream and the cooked chicken to the pot let simmer long enough that chicken heats and you’re done!

This recipe was thanks to Tasty Kitchen - I made some modifications but the main recipe was theirs. KUDOS Tasty Kitchen!