Making Chicken & Dumplings the Old-School Way — Step by Step

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

Add 8 cups of water to a pot.

Add 8 teaspoons of Better Than Bouillon to the water.

Add 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic to the pot.

Cover the pot to bring it to a boil faster.

In a bowl, combine 3 cups of all-purpose flour and 1 1/2 teaspoons of baking powder.

Add 1/4 teaspoon of pepper and 1 teaspoon of salt to the flour mixture and mix well.

Add 3/4 cup of water and 2 beaten eggs to the flour mixture and mix until combined.

Add 1/2 cup of vegetable oil to the mixture and mix until the dough holds together.

Flour a clean counter surface and roll out the dumpling dough until about 1/4 to 1/3 inch thick.

Use a pizza cutter to cut the dough into strips about 1 to 1 1/2 inches thick.

Cut the strips into 1 to 2 inch pieces to form the dumplings.

Wait for the chicken broth in the pot to reach a full boil before adding the dumplings.

Add the dumplings to the boiling broth a few at a time, stirring to prevent sticking.

Once all dumplings are added, add shredded rotisserie chicken to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens