old fashioned homemade chicken & dumplings

by

11

Start incorporating the flour and the dough until you can roll it out and it doesn’t stick.
  • CHICKEN & BROTH
  • 2-4
    chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
  • 1 stick
    butter
  • 2 pkg
    chicken bouillon (or 2 spoonfuls)
  • DUMPLINGS
  • 1 stick
    butter, melted
  • 3 lg
    eggs
  • 1/2 c
    milk, 2%
  • 5 c
    all-purpose flour, divided
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 2
    drops of yellow food coloring (or substitute a pinch of Turmeric)
  • Rolling the dough to a thin sheet.
    12

    Roll very thin.
    • CHICKEN & BROTH
    • 2-4
      chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
    • 1 stick
      butter
    • 2 pkg
      chicken bouillon (or 2 spoonfuls)
    • DUMPLINGS
    • 1 stick
      butter, melted
    • 3 lg
      eggs
    • 1/2 c
      milk, 2%
    • 5 c
      all-purpose flour, divided
    • 1 tsp
      salt
    • 1 tsp
      pepper
    • 2
      drops of yellow food coloring (or substitute a pinch of Turmeric)
  • Cutting dough into strips.
    13

    Using a pizza cutter, cut strips of the dough.
    • CHICKEN & BROTH
    • 2-4
      chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
    • 1 stick
      butter
    • 2 pkg
      chicken bouillon (or 2 spoonfuls)
    • DUMPLINGS
    • 1 stick
      butter, melted
    • 3 lg
      eggs
    • 1/2 c
      milk, 2%
    • 5 c
      all-purpose flour, divided
    • 1 tsp
      salt
    • 1 tsp
      pepper
    • 2
      drops of yellow food coloring (or substitute a pinch of Turmeric)
  • Adding dumplings to the hot broth.