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- 1
Roast the chicken
Preheat your oven to 350°F and give a baking sheet a quick spray with nonstick cooking spray. Lay the chicken breasts on the sheet, drizzle with the olive oil, and season with salt and pepper. Slide them into the oven for about 45 minutes, until they hit 165°F in the thickest part. Let them cool just enough to handle, then shred with two forks.
- 2
Warm the broth
Pour the 2 quarts of chicken broth into a large pot and set it on the stove over medium-high heat while you work on the dumplings. You want it heading toward a boil by the time the dough is ready.
- 3
Make the dumpling dough
In a medium bowl, whisk together the flour and baking powder. Add the cold cubed butter and work it in with your fingers, a fork, or a pastry cutter until it looks like tiny pebbles. Pour in the milk and stir until it comes together into a shaggy dough.
- 4
Roll and cut the dumplings
Dust your counter with plenty of flour and set the dough on top. Dust it again and roll it out to about 1/4-inch thick. Grab a knife or a pizza cutter and slice it into rough squares — they don't have to be pretty. Dust them once more; the extra flour helps keep them from sticking and thickens the broth as they cook.
- 5
Cook the dumplings
Bring the broth up to a rolling boil and stir in the shredded chicken. Drop the dumplings in one at a time so they don't stick together, stirring often as you go. Let them simmer for 15–20 minutes, stirring now and then. The broth will thicken up and the dumplings will start to sink as they soak everything in.
- 6
Taste and serve
Pull one out and taste it — the doughy bite should be gone and the dumpling tender all the way through. Ladle into bowls and serve hot.
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Old-Fashioned Chicken and Dumplings
Created by: HomeCooking
Ingredients
- 3 chicken breasts
- 2 tbsp olive oil
- salt and pepper, to taste
- 2 qt chicken broth
- 2 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp cold salted butter, cubed
- 1 cup whole milk
Instructions
- Roast the chickenPreheat your oven to 350°F and give a baking sheet a quick spray with nonstick cooking spray. Lay the chicken breasts on the sheet, drizzle with the olive oil, and season with salt and pepper. Slide them into the oven for about 45 minutes, until they hit 165°F in the thickest part. Let them cool just enough to handle, then shred with two forks.
- Warm the brothPour the 2 quarts of chicken broth into a large pot and set it on the stove over medium-high heat while you work on the dumplings. You want it heading toward a boil by the time the dough is ready.
- Make the dumpling doughIn a medium bowl, whisk together the flour and baking powder. Add the cold cubed butter and work it in with your fingers, a fork, or a pastry cutter until it looks like tiny pebbles. Pour in the milk and stir until it comes together into a shaggy dough.
- Roll and cut the dumplingsDust your counter with plenty of flour and set the dough on top. Dust it again and roll it out to about 1/4-inch thick. Grab a knife or a pizza cutter and slice it into rough squares — they don't have to be pretty. Dust them once more; the extra flour helps keep them from sticking and thickens the broth as they cook.
- Cook the dumplingsBring the broth up to a rolling boil and stir in the shredded chicken. Drop the dumplings in one at a time so they don't stick together, stirring often as you go. Let them simmer for 15–20 minutes, stirring now and then. The broth will thicken up and the dumplings will start to sink as they soak everything in.
- Taste and servePull one out and taste it — the doughy bite should be gone and the dumpling tender all the way through. Ladle into bowls and serve hot.
Notes & Tips
This is one of those meals that makes the whole house smell like home. If you're short on time after work, grab a rotisserie chicken from the store and skip straight to the dumplings — saves you a solid 45 minutes. A handful of peas and carrots tossed in with the chicken is a nice touch on a cold day, though traditionally this style of chicken and dumplings is just broth and dough, plain and proud. Best eaten the same day — the dumplings soak up the broth and get gummy if they sit overnight.