Jessica I am so happy to be sharing my Chicken & Dumplin’s recipe with you today. Its one of my children’s absolute favorite things that I make. As my kids {especially my two eldest daughters} get older, the more I start to think about putting together a recipe book for them to take with them on the day they eventually leave the nest.
Thinking about that day makes me beyond sad, but its something my mind has been wandering to more and more now that I have two girls in high school. Time just seems to fly by {in warp speed} it feels like! I remember the days when I couldn’t WAIT for them to get older, and now I’m desperately grasping onto their youth and missing their baby days. {where’s the Kleenex!?}
I miss them already!
You just don’t think about how full their lives become when they’re teens and how little you see them {besides to drop them off somewhere or pick them up!} And so our days are crazy short and our years shorter and before I know it they’re going to be wearing a graduation cap and I’m going to be bawling.
Chicken & Dumplins
Ingredients
Instructions
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In a large, deep pot, place chicken and cover completely with water. Add salt & pepper to taste. Set pot on the stove and cook at medium-high heat for up to 2 hours, adding more water as needed to keep the chicken covered.
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Remove chicken from pot and set aside on a plate to cool. Leave chicken broth in the pot on the stove and turn the heat down to low to simmer while making dumplings.
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In a mixer bowl, add flour, baking powder, salt, pepper & crushed red pepper flakes. Sift together with a whisk. Add shortening and cut into the flour using a pastry blender or two forks until the mixture is crumbly.
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Add the milk to the flour, 1/2 a cup at a time, stirring thoroughly with the paddle attachment on low or with a wooden spoon until the milk is incorporated and the dough is formed.
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Dump dough out onto a parchment paper lined countertop and roll out to a 1/2 inch thickness. (You can place another sheet of parchment paper over the top of the dough while rolling for easy cleanup and smooth rolling).
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Turn the simmering chicken broth up to medium-high, so that its really boiling. Cut dough into 2×2 inch squares and drop them into the boiling broth. Repeat with all of dough.
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While dough is cooking, begin deboning the chicken. As you remove chicken from bones, break up the pieces and add them to the cooking pot. Discard bones.
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Turn heat down on pot to low and let simmer for up to an hour, stirring often so that the bottom doesn't burn.
Omg this is favourite dumplings recipe ever and the fact that it disappeared from the internet for a long time had me so sad. Super, super glad to see it back!!
Oh I’m so glad that you enjoy it! It’s my kids favorite ❤️ I’m so happy to have it back up and available