Chicken and Dumplings

Quick Tip: If you don’t want or like to roll out the dumplings you can add a little extra milk to your dough and drop it by spoonfuls into the boiling broth.

Chicken and Dumplings

Chicken and Dumplings


  • 2 c. flour
  • 1 c. buttermilk, or regular milk
  • 2 quarts chicken broth
  • 3 c. cooked chicken, shredded
  • 1 bag of mixed veggies, steamed or cooked
  • salt and pepper to taste


In a bowl, combine the flour and milk. Mix with a fork until the dough forms a ball.

Flour a work surface. Roll the dough out thin with a heavily floured rolling pin.

Use a pizza cutter or knife to cut the dumplings in squares about 2×2.

Use a spatula to put them onto a floured plate.

Bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them.

Cook them for about 15-20 minutes.

Add the cooked chicken and veggies to the pot, heat through.

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