With the weather we have had lately here in NC I need some comfort food! I also made this recipe “kid friendly” but you can add veggie if you would like. Our friend from Ohio liked it too so people up north would like this recipe even if it is southern…hahaha. Sometimes a little southern is good for everyone rather it be warm weather, hospitality, or food.
My Chicken & Dumplings:
4 Chicken breast boiled in water
- 2 cups Flour
- ½ teaspoons Baking Powder
- 1 pinch Salt
- 2 Tablespoons Butter
- 1 cup Milk
- 2 cans Chicken Broth
- 3 cans Cream of Chicken soup
- 3 cups chicken broth from boiling chicken
- A pinch of garlic salt
Boil chicken in water for about 20 minutes. Take chicken out of water when done and chop.
Save 3 cups of broth water for soup. Put 3 cups of broth from chicken, 2 cans of chicken broth, 3 cans of cream of chicken soup and a pinch of garlic salt in a large pan and bring to a boil. Wire whipping the whole time so there are no lumps. Add veggies at this time if you want veggies in your Chicken and Dumplings. Turn way down while you make your dumplings. Bring back up to a boil when you are dropping the dumplings in. After dropping all dumplings cover and reduce heat.
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 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.
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 cooked chicken to the pot and you’re done!
If you need to reheat leftovers just add milk for moisture if it seems dry after refrigeration.
4 skinless, boneless chicken breast
all purpose flour
2 cans chicken broth
3 cans cream of chicken soup