This just so happens to be one of my family’s favorite meals of all time, that and every time I make it, there are no leftovers! My middle child always helps me make the dumplings, from mixing them to cutting them and then putting them into the broth. It is something we have been doing for years together now. As soon as he hears that I am making chicken and dumplings he rushes into the kitchen and grabs everything we need.
- 4 chicken breasts cooked shredded
- 8 cups chicken broth
- 1 tsp cilantro
- 1 tsp oregano
- 1 tsp red pepper flakes
- 1 tsp celery flakes
- 1 tsp basil
- 1 tsp parsley
- 1 tsp chopped dried chives
- salt & pepper to taste
- 1 bay leaf or a pinch of poultry seasoning optional
- 1 3/4 cups flour plus extra for dusting
- 1/3 cup shortening
- 1/2 teaspoon baking powder
- 3/4 cup almond milk
- 1/2 teaspoon salt
- Combine chicken, seasonings, and broth in a large pot. Season with salt and pepper to taste.
- Bring to a boil, reduce heat, and simmer covered 45-60 minutes. While broth is simmering, prepare dumplings, instructions below.
- Gently add dumplings to the broth. Simmer 15-20 minutes or until tender.
- Combine flour, baking powder, salt and shortening with a fork until shortening is mixed in.
- Add almond milk little at a time and mix until combined (you may not need all of it, you want a soft but not sticky dough).
- Knead a few times on a floured surface until dough is smooth.
- Generously flour your surface and roll the dough out to 1/8″ thick. Cut dough into 1″ x 2″ strips. Flour generously to avoid sticking. [Or if your children like to help as mine do, any size works as long as they are cut.]
- Cook in broth as directed above.
In a small bowl combine 4 tablespoons cornstarch with 4 tablespoons water.
Add to boiling broth a little bit at a time stirring to reach desired consistency.