Chicken & Dumplings

Fluffy and flavorful!

Now that you have made your own broth, it is time to put it to use! This simple recipe will make those fluffy rolled dumplings just like grandma used to make. This is my go-to comfort food, even in the summer time! I use the chicken from the broth preparation, but you can use any cuts you like, just prepare as you like ahead of time.

The trick to the dumplings is the same as with biscuits - don't work the dough any more than absolutely necessary! Also, combine your dry ingredients first, then add your shortening, and THEN add milk and stir until it is just combined. Once you add the milk, the glutens form, so the more you knead it, the more dense and chewy your dumplings will be.

Chicken & Dumplings

Ingredients

• 2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1 teaspoon kosher salt

• 1/3 cup shortening

• 1/2 cup milk or buttermilk

• 1 tablespoon olive oil

• 1 large onion, diced

• 2 large carrots, sliced

• 2 stalks of celery, sliced

• 1 clove garlic, minced

• 4 cups chicken broth

• 2 cups cooked chicken

Directions

1. To prepare dumplings, whisk together flour, baking powder and salt together in a large bowl.

2. Add shortening and blend in well using a fork until it looks like crumbs.

3. Add milk and stir until just combined and you have a workable dough.

4. Roll out using a rolling pin on a floured surface until thin (1/16th inch or so), using flour liberally to prevent sticking.

5. Using a butter knife or pizza cutter, cut into small squares or rectangles. Cover and allow to dry while preparing broth.

6. Add olive oil to a hot soup pot on medium heat, then add carrots, onion and celery. Sauté about 5 minutes.

7. Add garlic and sauté for 1 minute.

8. Add chicken broth and bring to a simmer.

9. Add dumplings a few at a time, being careful to prevent them from sticking to each other.

10. Simmer for 20 minutes.

11. Add chicken and heat through for 2-3 minutes.

12. Add a capful of apple cider vinegar, stir and remove from heat.

13. Salt and pepper to taste.

14. Serve hot or cool and store in fridge for up to one week (keeping in mind the age of your broth).

Note: Corn starch slurry can be used to thicken if desired, but I find the flour from the dumplings is enough if used liberally when rolling.