- Rolling pin
- Large mixing bowl
- Large stew pot
- Wooden spoon for stirring
- A sharp knife for cutting dough
- A mesh strainer
- 1 whole chicken (or equivalent weight in your favorite cut. I like thighs)
- 4 cups flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- Pepper to taste
- 32oz box chicken broth
- 2-3 chicken bouillon cubes
- Place chicken in stew pot and fill with tap water until the chicken is covered.
- Boil chicken until cooked through.
- Remove chicken and place to the side to cool
- Strain your broth with a mesh strainer and return it back to the pot.
- Bring broth to a soft boil
- Add 32 oz. box broth, bouillon cubes, and salt and pepper to taste.
- While the chicken is cooling and the broth begins to boil you may start on your dumpling dough.
- Add 4 cups flour, 2 teaspoons salt, 2 teaspoons baking powder, and a couple dashes of pepper to a mixing bowl.
- Add tap water a little at a time until it creates a semi-sticky but rollable dough. It is best to mix and feel for the proper texture with your hands.
- On a floured rolling surface with a floured rolling pin, roll the dough until it is about 1/8” thick. You may refer to my picture for a visual.
- Flour a sharp knife and cut the dough into ~3/4” vertical strips. Then cut strips horizontally in half one time.
- Pick strips up, tear them by hand into bite size dumplings and gradually add them to boiling broth.
- Stir broth often as you add dough to prevent sticking.
- While your dumplings are boiling, remove skin and bone from your chicken and shred into bite sized pieces.
- Once dumplings are cooked to tender, add your shredded chicken back to the pot and heat mixture through.
- At this point make sure to taste your stew. You may add salt and pepper to taste as well and more water if you want a “soupier” consistency.
- This recipe makes plenty for a family of four with leftovers and is freezer friendly.
- Serve with a dash of hot sauce and fresh cornbread.
The Ag Wife