Tools:

• Rolling pin
• Large mixing bowl
• Large stew pot
• Wooden spoon for stirring
• A sharp knife for cutting dough
• A mesh strainer

Ingredients:

• 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
• Water

Instructions:

• 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.

Enjoy!

The Ag Wife