Homemade Chicken-n-Dumplings made from scratch

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made easily.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and can provide a similar flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

In a 6-quart boiler, add 2 chicken breasts (bone-in), boneless chicken thighs, and a pack of chicken backs.

Cover the chicken with water and add 2 teaspoons of salt and 1 teaspoon of pepper. Stir to combine.

Cook the chicken on medium-high heat for about 1 hour until tender. Once boiling, reduce heat to low (3) to simmer.

After an hour, remove the chicken and place it on a large baking sheet to cool.

Add ice cubes to the broth to congeal the fat, allowing it to rise to the top.

Once the fat has risen, skim it off the broth.

Taste the broth and add an additional 1/2 teaspoon of salt if needed.

Add cream of chicken soup to the broth, stirring to combine.

In a large biscuit bowl, add 2 tablespoons of Crisco and self-rising flour, mixing with a fork.

Pour in buttermilk (about 1/4 cup) and mix until the dough starts to come together.

Flour the board and continue to knead the dough, pulling in more flour from the sides until it reaches the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens