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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Must try! Ingredients:
2 1/2 cups flour |
2 teaspoons baking powder |
1 1/4 teaspoons salt |
1/4 teaspoon pepper |
1/4 cup shortening |
1 egg, slightly beaten |
1/2 cup milk |
2 boneless skinless chicken breasts |
8 cups chicken broth |
1 cup celery, sliced |
1/2 cup onion, diced |
1/4 cup parsley, chopped, fresh |
Directions:
1. For Dumplings:.
2. Mix flour, baking powder, salt and pepper together.
3. Mix shortening in flour with fingers until well mixed.
4. Add the beaten egg and milk.
5. Stir until it forms a soft dough.
6. On a floured surface, knead the dough for about a minute until smooth. Cut in half.
7. On a floured surface, roll each half as thin as you wish.
8. Cut with a about 1 inch wide.
9. Cut the dough again into 2 inch pieces.
10. Let dry for 30 minutes to 8 hours. I like 3 hours.
11. For Chicken:.
12. Put chicken breast in a stock pot.
13. Add chicken broth.
14. Bring to a boil, cover and simmer 30 - 40 minutes, until done.
15. Remove chicken and set aside. Dice the chicken once its warm enough to handle.
16. To broth, add parsley and bring broth to a boil.
17. Add dumplings one at a time.
18. Cover and simmer 10 minutes.
19. After 10 minutes add chicken.
20. Cook a little longer to thicken and it will also continue to thicken a little as they cool.
21. Remove them from heat once it is at the desired thickness.
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