Chicken And Dumplings Recipe
Most recipes for fast chicken and dumplings cut time by using refrigerated dough. I like to take a few minutes to make real dumplings and save the time by using a rotisserie chicken and boxed chicken broth. I only use organic boxed broth. The flavor is much better than the canned broths. I have made this recipe and fooled my dad, a lifelong fan of chicken and dumplings, into thinking it was completely from scratch. It's so close to the much longer versions, no one will know.
Chicken And Dumplings Recipe
Prep Time
20
minutes
Cook Time
25
minutes
servings
8
servings
Total time: 45 minutes
Ingredients
- 12 cups chicken broth
- 1 rotisserie chicken
- 3 cups self-rising flour
- 1/8 teaspoon dried sage
- 1/8 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons Crisco shortening
- 1 cup milk
Directions
- Heat the chicken broth over high heat in a large stockpot with a lid. Remove the skin from the chicken and pull the meat off the bone. Shred the chicken meat.
- Add the chicken to the broth and bring to a boil.
- Meanwhile, combine the flour, sage, thyme, oregano, and pepper to the bowl of a food processor fitted with the metal blade. Pulse 1 time. Add the shortening and pulse 6 times.
- Add the milk and process until the dough comes together, about 30 seconds.
- Remove the dough from the food processor and place on a lightly floured countertop.
- Use a floured rolling pin to roll the dough to ¹⁄8-inch thickness. Use a pizza cutter to cut into strips about 1 by 3-inches. Drop the strips into the boiling broth a few at a time. The dumplings will look waterlogged and gooey.
- Stir very gently just once. Reduce the heat to medium.
- Cover and simmer for 25 minutes.