I never had much luck with dumplings until I found this recipe. The key, I believe, is that the dumplings are rolled thin, rather than dropped into the pot by the teaspoonful. Whenever I’ve made dumplings that way, they just turn into big, gooey globs. Truthfully, these dumplings are more like big, thick noodles, which I prefer. And all that flour you coat the dumplings with helps to thicken the broth. You can, of course, use your own precooked, shredded chicken, but a supermarket rotisserie chicken is so quick and easy. This is absolutely delicious comfort food that my whole family loves.
Homemade Chicken and Dumplings
- 2 cups flour
- 1/2 teaspoon baking powder
- 2 tablespoons butter
- 1 cup milk
- 8 cups chicken broth
- 1 rotisserie chicken, shredded (about 3 cups)
- 1/2 teaspoon thyme
- Salt and pepper, to taste
- In a medium bowl, combine the flour, baking powder and a pinch of salt. Using a fork or pastry blender, cut the butter into the dry ingredients.
- Stir in the milk and mix with a fork, or your hands, until the dough forms a ball.
- On a heavily floured surface, roll the dough with a floured rolling pin to about 1/4 inch thick.
- Cut the dumplings into 2 inch squares (a pizza cutter works great). Using a floured spatula, lift the dumplings onto a floured plate. Keep flouring in between each layer of dumplings.
- Bring the chicken broth to a boil. Drop the dumplings into the broth, one at a time, stirring as you add them. Stir in the thyme.
- Cook for 15-20 minutes, or until the dumplings are no longer doughy. Stir in the cooked shredded chicken, and season to taste with salt and pepper.