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Chicken and Dumplings IV

Chicken and Dumplings IV

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Chicken & Broth

    • 🍗 6 skinless, boneless chicken breast halves
    • 💧 6 cups water
    • 🧈 1 tablespoon butter
    • 🧂 Salt and pepper to taste

  • Dumpling Batter

    • 2 cups all-purpose baking mix
    • 🥛 ⅔ cup milk

  • Thickening Mixture

    • ½ cup all-purpose flour
    • 💧 ½ cup cold water

STEPS

1

In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.

2

Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.

3

In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.

4

Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. Serve hot.

NUTRIENTS

Per 1 serving

🔥

362

Calories

  • 32
    Protein
  • 34
    Carbs
  • 10
    Fats

💡 Sneak a spatula under the dumplings to ensure chicken won't stick to the bottom of the pot.Consider adding more water and rice for a heartier soup.Use an ice cream scoop to evenly portion dumpling batter for better presentation.Store leftovers in an airtight container in the fridge for up to 3 days.