Chicken and Dumplings

Ingredients:

3 cups of chicken, cooked

and shredded

4 quarts of low salt

chicken broth

2 cups of all-purpose flour

1/2 teaspoon of baking

powder

2 tablespoons of cold
salted butter, cubed

1 cup of milk

Recipe:
1. Cook a rotisserie chicken from the market or buy a pre-cooked rotisserie
chicken. Remove from the bone and shred.
 2.

Make your soup with 4 quarts of low salt chicken broth in a Dutch Oven. Add
onions, carrots, and celery before letting it simmer for 20 minutes.

3. Let the vegetables steep in the broth, then scoop them out and set them
aside.

4.
In
a

bowl, add flour, salt, and baking powder before whisking together.

5. Blend butter into the mixture and then drizzle with cold milk.

6. Make a soft ball. Allow it to rest.

 7.

Cut the dough ball into four pieces. With a rolling pin, roll out the dough with
flour until 1/4 inch thick.
8. Cut into strips and place them on paper.

9. Place the dumpling dough strips in the boiling broth. Layer them on top of
one another over the entirety of the broth. Shake oven, do not stir.

10.
Make slurry with 2 tablespoons of flour and 4 tablespoons of water. Mix it
together and drizzle over the layered dumplings. Shake the over for a bit until
the mixture is blended.
11. Cook for 10 minutes. Add chicken, dried parsley, and pepper. Shake until
mixed.

12.
Serve it up!!