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Servings: 6 people
Calories: 310kcal
Ingredients
- 1 pound boneless skinless chicken breasts
- 6 cups chicken broth
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons butter cut into small slices
- Salt and pepper
- 1 cup whole milk
- Fresh Parsley
Instructions
- Add the chicken breast and broth to a large pot and bring to a boil. Cook for 25 minutes, or until all the chicken is cooked through.1 pound boneless skinless chicken breasts, 6 cups chicken broth
- While the chicken is cooking, whisk together the flour, baking powder, and salt together in a mixing bowl. Then add in the butter with a fork or a pastry blender until incorporated. Stir in the milk until a dough is formed.2 cups all-purpose flour, ½ teaspoon baking powder, 2 tablespoons butter, Salt and pepper, 1 cup whole milk
- Transfer the dough to a floured surface and roll it thin with a rolling pin - cut it into uneven triangles with a pizza cutter.
- Remove the chicken from the pot and add the dumplings, one at a time, and cook until they begin to float - about 15 minutes.
- Shred the chicken and bring it back to the pot. Adjust salt and pepper based on your preference.
- Serve with fresh parsley and enjoy!Fresh Parsley
Notes
- Don’t overmix the dough: For light and fluffy dumplings, mix the dough just until the ingredients are combined. Overworking it can lead to tough dumplings.
- Use cold butter: This makes the dumplings tender and flaky, similar to making pie crust or biscuits.
- Shred chicken finely: For a more uniform texture and to ensure every spoonful has a nice mix of chicken and dumplings.
- Adjust thickness to taste: If you prefer a thicker broth, you can remove a cup of the broth, mix it with a tablespoon of flour, then stir it back into the pot. For a thinner broth, just add a bit more chicken broth.
- Herbs: Adding a bit of chopped fresh thyme or rosemary to the dumplings can introduce a new layer of flavor.
- Taste as you go: Don’t forget to adjust the seasoning after adding the dumplings and chicken back to the pot. Everyone’s salt and pepper preference is different.
- Make ahead: You can prepare the dough for the dumplings ahead of time and keep it wrapped tightly in the fridge for a day. Just roll and cut them right before you're ready to cook.
- Milk: While whole milk gives the dumplings a rich flavor, you can use any type of milk you have on hand, including non-dairy alternatives. The texture might change slightly, but they'll still be delicious.
- Add vegetables: Carrots, celery, and peas are great options, fresh or frozen. Add them to the broth when you put the chicken back in to give them enough time to cook through.
- Make it lighter: For a lighter version, swap out the whole milk for a lower-fat version, or even use a light butter substitute. Just keep in mind that these changes might slightly alter the taste and texture of the final dish.
Storage & Reheating
- Cool quickly and refrigerate: Let the chicken and dumplings cool to room temperature before transferring them to an airtight container. Then, pop them in the fridge.
- Reheat gently: When you’re ready to enjoy your leftovers, reheat them slowly over low heat on the stove. Add a splash of water or chicken broth if it seems a bit thick. This method helps keep the dumplings tender.
- Enjoy within a few days: For the best taste and safety, eat your leftovers within 3-4 days.
- Freezing: You can freeze this dish, although the dumplings may be a bit softer once reheated. Cool the dish completely, transfer it to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
Nutrition
Calories: 310kcal | Carbohydrates: 35g | Protein: 23g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 1041mg | Potassium: 429mg | Fiber: 1g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
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