Southern Chicken & Dumplings

Instructions:

1. In a large pot, bring chicken broth to a gentle boil. Add shredded chicken and reduce heat to a steady simmer.
2. In a bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Stir in milk just until a soft dough forms.
4. Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Cut into strips or small squares.
5. Gently drop dumplings into the simmering broth, stirring once to prevent sticking.
6. Cover the pot and simmer for 15–20 minutes, without lifting the lid, until dumplings are tender and cooked through.
7. Stir in the milk, season with salt and black pepper, and simmer uncovered for 5 more minutes until creamy.
8. Serve hot.

Variations

• Add a tablespoon of butter at the end for extra richness.
• Stir in a splash of heavy cream instead of milk for a thicker broth.
• Add finely diced carrots or celery to the broth for extra texture.

Tips

• Always keep the pot covered while dumplings cook—steam is essential.
• Do not over-stir once dumplings are added or they can break apart.
• If the broth thickens too much, add a little extra warm broth or milk.