Prep Time: 1 hr | Cook Time: 1 hr | Total Time: 2 hrs | Yield: 8 to 10 Servings
This is what I call, food for the soul! Oh, man, you need this in your life. Feel free to add more ingredients if you feel like it. Enjoy!
Ingredients:
CHICKEN & BROTH
2-4 chicken breasts (bone-in with skin) or 1 whole 3 pounds chicken
1 stick butter
2 package chicken bouillon (or 2 spoonfuls)
DUMPLINGS
1 stick butter, melted
3 large Eggs
1/2 cup milk, 2%
5 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon pepper
2 drops of yellow food colouring (or substitute a pinch of Turmeric)
Directions:
To Prepare the Chicken:
Step 1: In a Dutch Oven, add the whole chicken or chicken breast, then add water.
Step 2: Add in chicken bouillon and 1 stick of butter.
Step 3: Turn the heat to medium and cook the chicken for 45 minutes to 1 hour or until fork-tender.
Step 4: Remove the chicken from the pot and set it aside.
Step 5: Debone the chicken and remove the skin, then shred it into small pieces.
To Make the Dumplings:
Step 1: Add the melted butter and eggs into a small mixing bowl. Whisk until well blended.
Step 2: Add milk, salt, and pepper. Stir until well mixed.
Step 3: Add in the 3 cups of flour and whisk until well mixed.
Step 4: Add a few drops of yellow food colouring and stir until well blended.
Step 5: Add 2 cups of flour on a flat surface and add 1 tablespoon of the mixture in the middle of the flour.
Step 6: Mix and run a roller on it until it becomes very thin.
Step 7: Slice it into small strips.
Step 8: Add the strips into the pot with the broth. Make sure to cook them in batches.
Step 9: Put the shredded chicken back into the pot and stir until just mixed.
Step 10: Remove the pot from the heat and allow it to rest for 10 minutes at room temperature.
Step 11: Lade into serving bowls.
Step 12: Serve and enjoy!
Ingredients
- CHICKEN & BROTH
- 2-4 chicken breasts (bone-in with skin) or 1 whole 3 pounds chicken
- 1 stick butter
- 2 package chicken bouillon (or 2 spoonfuls)
- DUMPLINGS
- 1 stick butter, melted
- 3 large Eggs
- 1/2 cup milk, 2%
- 5 cups all-purpose flour, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 drops of yellow food colouring (or substitute a pinch of Turmeric)
Instructions
To Prepare the Chicken:
Step 1: In a Dutch Oven, add the whole chicken or chicken breast, then add water.
Step 2: Add in chicken bouillon and 1 stick of butter.
Step 3: Turn the heat to medium and cook the chicken for 45 minutes to 1 hour or until fork-tender.
Step 4: Remove the chicken from the pot and set it aside.
Step 5: Debone the chicken and remove the skin, then shred it into small pieces.
To Make the Dumplings:
Step 1: Add the melted butter and eggs into a small mixing bowl. Whisk until well blended.
Step 2: Add milk, salt, and pepper. Stir until well mixed.
Step 3: Add in the 3 cups of flour and whisk until well mixed.
Step 4: Add a few drops of yellow food colouring and stir until well blended.
Step 5: Add 2 cups of flour on a flat surface and add 1 tablespoon of the mixture in the middle of the flour.
Step 6: Mix and run a roller on it until it becomes very thin.
Step 7: Slice it into small strips.
Step 8: Add the strips into the pot with the broth. Make sure to cook them in batches.
Step 9: Put the shredded chicken back into the pot and stir until just mixed.
Step 10: Remove the pot from the heat and allow it to rest for 10 minutes at room temperature.
Step 11: Lade into serving bowls.
Step 12: Serve and enjoy!
