This is one of my favorite meals. My family always requests it when I make dinner. It is so filling and hearty and wonderful that it’s pretty much a staple in my house.
I’ll split the recipe up into two parts because you can make the dumplings ahead of time if you want or need to, it’s also less confusing. This recipe takes some effort but not as much as you’d think, everyone will think you slaved all day over it. You can just let them think that, I won’t tell 🙂
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter, softened
- 1 cup milk
- Mix the dry ingredients together in at least a medium sized bowl.
- Cut in the butter, I usually just squish it with my hands
- Pour in the milk, depending on the humidity you might need a little less than a full cup or a little more, so go slow and stir as your pour it in. You want the dough to be sticky but not too wet.
- If you are saving the dough for later, form into a ball and wrap in plastic wrap, store in the fridge or freezer.
- Liberally flour a surface like a counter or baking sheet. Roll the dough out, making it pretty thin. The baking powder makes it rise when cooking, and the thicker they are the longer they’ll take to cook.
- Cut into squares using a pizza cutter. I make mine into about 1 inch squares.
- Drop into boiling water or chicken broth to cook. Stir often and they’ll float when they’re done. You can add the flour from where you rolled the dumplins to the soup to thicken it.
- 1 cup chicken broth
- Salt, pepper, parsley, Nature’s seasoning
- 2-3 cups cooked shredded or chopped chicken (you can use the meat off of a rotisserie chicken, bake your chicken, or boil frozen chicken with the dumplings and take it out to shred it, then return it to the pot)
- 2 cups mixed vegetables (corn, carrots, celery, peas, whatever you have or prefer)
- 1/3 cup diced onion
- Add your vegetables to the soup about 5 minutes after you add the dumplings. They take a while to cook. Then add the chicken and seasonings.
- Sometimes mine needs to be a little thicker. You should wait to thicken the soup until everything has already cooked, meaning the dumplings and vegetables. Make a roue and add it to your soup. Let simmer for at least 15 mins to let it thicken.
-The roue is optional and only if you want a thicker gravy-like sauce compared to a thinner soup.
-The veggies are optional! They add a nice flavor to the broth and make it more of a meal.
-Things I like to serve with this are corn, fried apples, biscuits and baked beans.