Grandma's Chicken and Drop Dumplings



2 1/2 -3 lbs. bone-in chicken breasts (or 2-3 c. cooked, chopped chicken)
4 cups of chicken broth
1 cup of water
2 stalks celery, diced
1 medium onion, chopped
pinch of pepper

Dumplings:
1 1/2 c. flour
2 t. baking powder
3/4 t. salt
3 T. butter, cut into small pieces
3/4 c. milk


 Place bone-in chicken breasts in a large pot with your celery and onions and cover with your broth and water.

 Simmer over medium heat until chicken is done. Remove chicken from broth and let cool. Go ahead and skim off the fat from the broth. Remove chicken from bones and cut into bite-size pieces. Dump right back into your broth. (Or you can surely heat broth in a large pot and add pre-cooked, chopped chicken).
   
 In a large bowl, combine and stir together flour, baking powder, and salt. Cut in butter until mixture is crumbly. Stir in milk. Drop dumplings (about 1/4 c. dough each) into hot broth.

Cook, uncovered, for  about 10 minutes and then cover with your lid until the dumplings are "set" (probably about 8-10 more minutes).

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