Chicken and Dumplings is one meal that my entire family loves. I actually have kids standing at the stove begging for some! When I announce that we’re having chicken and dumplings, I usually hear cheers! This may seem like nothing to you but to me it’s huge (I have some picky kids).
I’m sorry but this is not really a healthy meal. It’s southern comfort at its best.
I use my food processor for this and have never tried not using it. If you don’t have one, try just cutting in the fat and stirring the rest in.
This adapted from Cook's Country (Chicken with Slicks).
2 cups flour
½ teaspoon salt
2 tablespoons of chicken fat (rises to top of cooled broth after you boil chicken that has skin on it), if you don’t have chicken fat, use shortening or *gasp* bacon grease
1 tablespoon oil
½ cup warm chicken broth
Process in flour and salt in food processor. In a measuring cup with spout, add the chicken fat, oil, and broth.
Slowly add liquid to food processor while processing. Process until incorporated. Remove dough from processor. Roll half of dough at a time on floured surface to 1/8 inch. Cut into 1 inch thick strips (I use a pizza cutter for this), about 4-6 inches long. Line a large plate with wax paper and place a single layer of dumplings on it, place another sheet of wax paper over them and repeat with more dumplings and wax paper. Freeze for 10-30 minutes.
4 ½ cups chicken broth
2 cups milk
Chicken: cooked and pulled apart (I usually do about two chicken breasts and this is plenty of meat)
Salt & Pepper to taste
Warm broth in Dutch oven over medium-high heat until simmering. Add the dumplings, stirring while adding. Add milk and return to a simmer. Reduce heat to low-medium and cook about 30-45 minutes or until the dumplings are desired doneness (not tough), stirring often to prevent sticking.
I usually add the milk with the broth before adding the dumplings but it tends to boil over so you can do that, just be careful.
Serve with corn bread and a veggie.