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This is a staple at my house when the weather is cool! It is comfort food at its best!
Note: I usually use 4 boneless, skinless chicken breasts cooked in chicken stock, but you can substitute a whole chicken (about 3 pounds) plus the reserved stock from boiling the chicken.
In a large bowl, mix the flour, salt, baking powder and butter with a mixer until crumb like. Add milk and stir until combined. Turn out onto a lightly floured surface and knead lightly. Roll out to 1/8 inch thickness. Cut into strips and then cut each strip into pieces, making about 1 x 1 inch dumplings. (Don’t worry about irregular shapes).
In a large saucepan or stock pot, combine the chicken stock and pepper. Bring to a boil over medium high heat.
Drop dumplings one at a time into the boiling stock, stirring gently after adding about 1/4 of the dumplings. Repeat until all dumplings have been added to the stock.
Gently stir in cooked chicken. Cover and reduce heat to medium low. Simmer for 20 minutes. Adjust salt and pepper to taste.