Saturday, October 12, 2013

Easy Chicken & Dumplings


2 32 oz cartons of Chicken stock/broth
1 rotisserie chicken
3 cups of flour
3 eggs
1 1/2 cups of water


Debone and shredded the cooked chicken.

Pour the stock/broth into a dutch oven or soup pot and bring to a boil.

For the dumplings

Mix the flour, eggs, water & salt and combine until sticky.
Drop spoonfuls of the batter into the boiling broth. (When they are done, they will rise to the top) Stir occasionally so the dumplings don't stick to the bottom of the pot.
Let simmer so that the broth thickens from the flour in the dumplings.
About 10-20 minutes before serving, stir in the shredded chicken.


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