CHICKEN AND DUMPLINGS

By rmille6277

Iris Riggs Tolley

Ingredients

• chicken breasts Cook until tender:
• 7 cups water
• 1 teaspoon salt
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• Remove chicken and cut up into small pieces when cool. Set aside.
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• To make dumplings:
• 3 cups plain flour
• 1 teaspoon salt
• 1/4 cup shortening

Preparation

Step 1

Mix until shortening is evenly distributed. Add approximately 1 cup cold water. Roll dough out thinly on a floured surface. Bring broth back to a rolling boil. Cut dumplings into strips approximately 1 1/2 x 2 1/2-inches. Drop dumplings into broth. Stir gently to keep from sticking together. Reduce heat and cook for 10 minutes. Return desired amount of chicken to broth. (I use half.) Garnish with freshly ground black pepper.
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NOTE: I use the other half of the chicken in chicken recipes such as chicken salad or chicken quesidilla.