Grandma's Chicken and Dumplings
Make this your family’s new favorite. This comforting classic is at its best with homemade chicken broth.
Serves: 8Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy
- 10 cups chicken broth
- 3 1⁄2 cups all-purpose flour, divided
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1⁄8 tsp. baking soda
- 1 cup milk
- 2 large eggs
- 3 cups cooked, boned, skinned and shredded chicken – a mixture of white and dark meat
- 2 cups cooked green peas
- Bring broth to a boil in a large Dutch oven set over medium-high heat.
- While the broth is heating, make the dumplings. Mix 2 1⁄2 cups flour, salt, pepper, and baking soda in a large mixing bowl. Add the milk and eggs and stir until a dough forms. It will be very wet and sticky. On and large, flat work surface, spread another 1⁄2 cup of flour on a large piece of parchment or waxed paper. Scrape the dough on top of the flour and top with the remaining flour. Roll the dough 1⁄4 inch thick. Use a knife or pizza cutter to cut the dough into 1-by-3-inch dumplings.
- Add the dumplings to the boiling broth a few at a time. Scrape any extra flour and dough and add to the broth. Stir to prevent the dumplings from sticking. Add the chicken and bring back to a full boil. Reduce heat to medium-low and simmer for 30 minutes, or until the broth is thick and the dumplings are tender.
- Serve the chicken and dumplings hot with the green peas.