I wish I could claim this pot of chicken and dumplings that we enjoyed during the Christmas
holiday came from our family archive of favorite recipes.
It looked and sounded more like this.
I had a chicken , which I decided to boil with Nature’s seasoning and an onion.
After it was done and deboned , I added this to the broth.
This makes chicken broth amazing.
Then I hollered at my youngest daughter who was watching football in the den.
”Katherine, look up a dumpling recipe online please.”
After a minute, she began to read one aloud, and I shouted- “No too hard. Find an easier one. “
(grumbling from the den…)
And then she found this one-
1 1/2 cups flour
2 tsps baking powder
3/4 tsp salt
Blend dry ingredients together.
Then, stir in only until blended:
3/4 cup milk
Return the de-boned chicken to the broth and bring to a boil.
Drop the dumpling dough by spoonfuls into the broth.
Cook 10 minutes uncovered, then cover tightly and cook an additional 10 minutes.
Add salt and pepper to taste.