With fresh herbs, tender chicken and flavorful dumplings, slippery dumplings are a perfect winter comfort food! Easy to make, hearty and flavorful to eat!
Mix together salt, black pepper, garlic, and paprika. Rub over chicken. Add chicken to the Dutch oven and pour 4-6 cups of chicken broth over the top. (The amount of broth depends on whether you prefer more of a soup or a thicker, pot pie-like result. I use 5 cups.)
2.5 lbs chicken breast, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ½ teaspoon paprika, 4-6 cups chicken broth
Tie rosemary and thyme together with kitchen twine and drop into the broth. Add bay leaf. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
While chicken is cooking, in a medium bowl, mix together flour, baking powder, and salt. Cut shortening into the flour mixture with a pastry cutter or your fingers, until it is coarse crumbs. Remove 1 ½ cups of broth from the Dutch oven, and mix into the flour mixture a little at a time until a soft dough is formed.
2 cups flour, 2 teaspoon baking powder, ½ teaspoon salt, ¼ cup shortening
Turn dough onto a floured surface and knead about 5 minutes, until it is soft, pliable, and smooth. Cover and let rest 10-15 minutes.
Once rested, place dough back onto a floured surface and roll out until it is ⅛-inch thin. With a sharp knife or pizza cutter, cut into 2"x1" strips.
When chicken is cooked through, remove it from the pot and cover with foil to keep warm. You can shred or leave whole. Remove herbs and bay leaf from the pot and discard.
Raise the heat of the broth to medium-high and bring to a boil. Once boiling, drop in dumplings once at a time, stirring occasionally, to keep them from sticking together. Cook for 10 minutes.
Serve immediately over chicken.
Nutrition
Calories: 416kcal
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.