Easy Chicken and Dumplings

This recipe is easy to make.  You can cook chicken from scratch or use precooked chicken.  The broth can be homemade or use a good chicken base to make the stock.



cups cooked chicken, cut into dice
6 to 8
cups chicken broth
cups flour
tablespoons butter
teaspoon baking powder
teaspoon salt
cup milk

Prepare the broth and chicken.  Have cooked, cut up chicken in a bowl.  Refrigerate if not using immediately.
In a bowl, combine the flour, baking powder and salt.  Whisk to combine well.  Cut the butter into the dry ingredients.  These first 2 steps can be done in a food processor; pulse the butter to cut it in.  Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface.  Roll the dough out into a rectangle with a heavily floured rolling pin until it is less than 1/8 inch.  Cut the dough into 2 inch squares with a pizza cutter or a pastry cutter.
Use a floured spatula to place the cut dumplings on a heavily floured cookie sheet.  If you need an additional layer, place plastic wrap or parchment on top of the first layer and heavily flour.  Add remaining dumplings.  (You can make these ahead and cover with plastic wrap and refrigerate until ready to cook.  You can also freeze the dumplings like this and then transfer them to a ziploc bag.)

To cook the dumplings, bring the broth to a boil.  Drop the dumplings into the broth one at a time, stirring occasionally while you add them.  The extra flour on them will help thicken the broth.  Cook the dumplings in the boiling liquid for 20 minutes. 

Add the cooked chicken, remove from the heat, cover and let stand 10 minutes or so to warm the chicken. 


Serves 4.