2 cups all-purpose flour
1/2 tsp. baking powder
salt (a pinch)
2 tbsp. butter, cut into small pieces
1 cup milk
2 quarts chicken broth, or more
3 cups shredded, cooked chicken

Combine the flour, baking powder, and a pinch of salt in a big mixing bowl. Mix in the small pieces of butter thoroughly using a fork or a pastry blender. Add the milk and whisk everything together with a fork until a cohesive mass forms.

Prepare a clean, dry workspace by sprinkling some flour lightly over it (A large silicone pastry sheet works well).

Roll the dough out flat 22 inches wide and 1/8-1/4 inch thickness. Cut it neatly with a pizza cutter or sharp knife to straighten edges. Cut 2-2.5 inch squares from the dough.

If necessary, re-flour the cutter before making another cut to avoid sticking. Once done, transfer the dumplings to a baking sheet coated with flour for temporary storage.

Seasoned chicken broth should be brought to a boil in a large pot (over 6 quarts). Introduce the dumplings to the pot carefully, one by one, and give the mixture a gentle stir to ensure they cook uniformly.

Once the dumplings have been simmering for approximately 15-20 minutes, test their readiness by inserting a toothpick into the heart of a dumpling – if it emerges spotless, they are ready. At this point, combine the shredded chicken into the soup and let it heat through.

Now, your comforting chicken and dumplings meal is ready to be served and shared with loved ones. Enjoy!

Submitted by: Belle