Ingredients:
2 cups Flour
½ tsp. Baking Powder
1 pinch Salt
2 Tbsp. Butter
1 cup buttermilk (If you do not have buttermilk, you can add 1 Tbsp. white vinegar to 1 cup of milk and let it sit for about 5 minutes. This makes a great substitute for buttermilk!)
2 Quarts Chicken Stock
3 cups Cooked Chicken – shredded or cut in pieces (I poach boneless, skinless chicken breasts and then let them cool)
Directions:
- In a bowl, combine the flour, baking powder and salt.
- Cut the butter into the dry ingredients with a fork or pastry blender until the texture is like course crumbs.
- Stir in the milk, mixing with a fork until the dough forms a ball. You may not use the entire 1 cup.
- Flour a work surface very well. You do not want the dough to stick to the work surface!
- You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
- Roll the dough out thin with a floured rolling pin.
- Dip your cutter in flour and cut the dumplings into 2 inch squares (approximately). It’s okay for them not to be exact.
- Use the floured spatula to put them on a floured plate. Just keep flouring between the layers of dumplings.
- To cook them, bring the broth to a boil.
- Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Try not to add them too quickly or they try to stick together!
- Cook them for about 15-20 minutes or until they are no longer doughy.
- Add the cooked chicken to the pot, add pepper to taste and salt if it is needed! Sprinkle a little parsley for color if desired.
- If the consistency is too thick for your taste, add more chicken stock!
Nutrition Facts
Servings 6
Amount Per Serving
Calories 366
Total Fat 6 g
Cholesterol 99 mg
Sodium 540 mg
Potassium 1 mg
Total Carbohydrate 32 g
Protein 43 g
Vitamin A 4 %
Vitamin C 3 %
Calcium 8 %
Iron 7 %
