Southern Chicken & Dumplings

When I was little my mom used to make me chicken n' dumplings all the time. Any reason was a good enough reason to make them in our eyes... sad, sick, cold, hungry... you name it. This dish is such a heart warming meal. Hope yall enjoy! Remember if you make it tag me on Instagram @jodieats_

Broth:

• 1 chicken cut into pieces

• 1 onion roughly chopped

• 4 large carrots

• 4 stalks celery

• 8 cups low sodium chicken broth

• 1 large or 2 small bay leaf

• 1tsp of poultry seasoning

• 4 fresh sage leaves

• 2 sprigs of rosemary

• 2 cloves of garlic – crushed

• 1-2 tsp of salt (to taste)

• ½ - 1 tsp pepper (to taste)

Dumplings:

• 1 3/4 cups flour (plus extra for dusting)

• 1/3 cup shortening

• 1/2 teaspoon baking powder

• 3/4 cup milk

• 1/2 teaspoon salt

Directions:

1. In a large pot combine your chicken (I break down my chicken into legs, wings, breast, tenderloins, ect), chopped onion, carrots, celery, bay leaf, poultry seasoning, sage, rosemary, and garlic.

2. Pour 64 ounces of chicken broth into your bowl, covering ingredients completely. Add salt and pepper. Bring to a boil for about 5 minutes, reduce your heat to low/simmer for approx.60 minutes.

3. Once your chicken has been on the stove for about 20 minutes, I begin my dumplings (Instructions below).

4. Remove chicken and vegetables from broth. Discard any bones, skin, or cartilage you find. Roughly chop the chicken and veggies and place to the side.

5. Slowly and carefully add your dumplings to the broth. Simmer for about 15 minutes or until tender.

6. Add your chicken and vegetables back into the broth and cook about 5 minutes. If you would like a thicker broth – in a small bowl add 3 tbsp of cornstarch and 3 tbsp of water, stir until combined and add to pot. Stir well.

DUMPLINGS

1. In a medium sized bowl combine: flour, baking powder, salt, and shortening. Mix until combined.

2. Next add milk to your flour mixture slowly. You want soft dough that does not stick to your hands. I find I use a different amount of milk each batch depending on my flour mixture, so add slowly until you find the right consistency for you.

3. Flour your work surface and knead your dough until all ingredients are well combined and smooth.

4. Roll your dough to about 1/8″ thickness, and cut into 1”x 3” strips (or to your preferred size). Flour all pieces to prevent them from sticking together. Cook as directed above.

Recipe Altered from: Spendwithpennies.com