old fashioned homemade chicken & dumplings

by

14

Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
  • 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)
  • Dumplings boiling in the broth.
    15

    Turn down to low while you make the next batch. It’s easier to roll out using small batches than trying to roll it all out at one time.
    • 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)
  • Shredded chicken added back to the broth.
    16

    After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
    • 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)
  • Lid placed on the Dutch oven.