The Best Chicken and Dumplings

Recipe by SilverOpera
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start with the soup. Chop all the veggies.
  • In the biggest pot you have, saute the veggies in olive oil until the onions are soft.
  • Add the chicken broth, the seasoning salt (I like Morton's Nature's Seasoning best) and the chicken breasts.
  • Cook for about 30 minutes, until the chicken is done.
  • Take the chicken out, shred it, and return it to the soup.
  • Now for the good part: the dumplings. Mix all the dry ingredients.
  • Add the milk, and cut it into the dough until it forms a kind of dry, crumbly texture.
  • Now knead it until it forms a nice dough-y texture.
  • Put some flour down on the counter, and roll the dough until it is really, really thin. This'll take some work. It's fun though. If you're making a lot, or if you're short for room, or if you did as I advised and doubled the dumplings, you'll need to do this in a few batches.
  • With a pizza cutter, cut the dough into little rectangular dumplings about the size of those gummy erasers we used in elementary school. If they don't come out even, you'll live.
  • Drop the dumplings one by one into the soup. Don't stir it for a few minutes.
  • The dumplings will float to the top in a few minutes. If they don't, you probably did something wrong.
  • Simmer at least another 45 minutes, or as long as you like.
  • Put on your fat pants and go to town.
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