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Chicken and Dumplings
2 1/2 cups all purpose flour plus more to roll
2 teaspoons baking powder
1 1/4 teaspoon salt
1/4 teaspoon white pepper, optional
1/4 cup solid shortening, room temperature
1 egg, slightly beaten
1/2 cup milk
2 boneless skinless chicken breast halves
8 cups chicken broth, 99% fat free
salt and pepper, to taste, if desired
2 to 3 stalks celery, sliced, 1 to 1/2 cups
1/2 small onion, diced, about 1/2 cup
1/4 cup chopped fresh parsley
Whisk flour, baking powder, salt and pepper together. Work shortening in flour with fingers until incorporated. Add egg and milk. Stir to mix into a soft dough. Turn out onto a floured surface. Knead about a minute until smooth. Divide in half. Roll each half, on a floured waxed paper, as thin as you wish. Cut with a pizza cutter about 1" wide. Cut again 2" pieces, if desired. Let dry anywhere from 30 minutes to 8 hours. Mine dried 3 hours.
Put chicken breast in a deep covered skillet, mine is 15" or a stock pot. Pour 4 cups chicken broth over chicken breast. Bring to a boil, cover and simmer 10 minutes. Turn chicken over and let cook another 10 to 20 minutes until you can cut with a fork and no pink is seen. I cooked mine for 25 minutes. Remove from broth and place in a container and cover. While dumplings cook, cut chicken in bite size pieces.
To broth, add parsley and bring broth to a rolling boil. Add dumplings one at a time. Stir gently when crowded. Cover and simmer 10 minutes. They should be soft and almost melt in your mouth. After 10 minutes add diced chicken. You can eat them now (remove from heat) or let them cook longer to thicken. They will continue to thicken a little as they cool. Remove them from heat once they are just about the way you like them.
I like my thick! <3 and="" hugs="" nbsp="" p="">