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
- 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.