Episode 7 Chicken and Dumplings

Saute diced carrots, onions, and celery in a pot for about 10 minutes until golden.

Add 8 cups of low sodium chicken broth to the pot.

Add shredded chicken (boiled or store-bought roasted chicken) to the pot and let it simmer until boiling.

Prepare dumplings by mixing dry ingredients (flour, baking powder, salt) in a bowl.

Add 1/3 cup of shortening to the dry ingredients and mix with hands until combined.

Slowly add 3/4 cup of milk to the mixture, using a spoon to combine, adding milk gradually until dough comes together.

Flour the surface generously and roll out the dough to about 1/8 inch thick.

Cut the rolled dough into long strips and place them on a plate, dusting with flour to prevent sticking.

Once the broth is boiling, layer 2-3 dumplings on top of the broth without stirring.

Allow the dumplings to cook and float to the surface, then add another layer of dumplings on top.

Reduce the heat and let the dumplings cook for 30 to 45 minutes without stirring.

After cooking, stir the mixture, taste, and adjust seasonings as needed.

Equipment Needed

Spice Level: