Chicken and Dumplings

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put everything into a large stock pot and cover with water as high as possible without risking boiling over. Bring to a boil, then simmer on low for as long as possible. The longer the better, but try for at least 3 hours. Make sure to stir occasionally, and add water as needed. Once the chicken is fully cooked taste soup and adjust herbs, salt, and pepper, add bouillon cubes if needed. (You can also substitute some chicken broth for some of the water+bouillon cubes) Take off heat and let cool to room temperature. Pull out chicken bones, be sure to watch for the little ones! The longer you cook the soup, the more the chicken will fall apart. I expect you could wrap the chicken in cheesecloth, but I haven’t tried this yet.

Step 2

Bring to a boil, then simmer on low for as long as possible. The longer the better, but try for at least 3 hours. Make sure to stir occasionally, and add water as needed.

Step 3

Once the chicken is fully cooked taste soup and adjust herbs, salt, and pepper, add bouillon cubes if needed. (You can also substitute some chicken broth for some of the water+bouillon cubes)

Step 4

Take off heat. Pull out chicken bones, be sure to watch for the little ones! The longer you cook the soup, the more the chicken will fall apart.

Step 5

Mix the baking powder, salt, and flour together.

Step 6

Cut the butter into the flour mixture. Add milk until doughy.

Step 7

Bring the soup back to a boil.

Step 8

Drop the dumplings in with a spoon (about teaspoon sized balls).

Step 9

Cover and simmer on low for 15 minutes. (You’ll probably have extra dough, discard it or repeat the cooking process for another batch of dumplings)