Rolled Chicken and Dumplings with Milk and Butter Dough
Thin rolled milk-and-butter dumplings simmered in broth with cooked shredded chicken, without a cream soup or biscuit topping.
Ingredients
For the Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup butter, melted melted and slightly cooled
- 3/4 cup milk
For the Chicken and Broth
- 2 cups cooked chicken, shredded fully cooked before starting
- 4 cups chicken broth
Conditional Extra Liquid
- 0–1 cup additional chicken broth only as needed, added ¼ cup at a time
Instructions
- Whisk 2 cups flour with baking powder and salt. Stir in slightly cooled melted butter and milk to form a soft dough without extended kneading.
- On a lightly floured surface roll about ¼ inch thick. Cut approximately 1-by-2-inch strips.
- Heat the initial 4 cups broth in a wide pot until gently boiling. Lower dough strips in gradually, separating them with one careful stir. Reduce to a simmer, cover, and cook 10–15 minutes or longer until a cut thick piece has no raw dough center.
- Fold in fully cooked shredded chicken and heat to 165°F. If too thick, add reserved broth ¼ cup at a time, up to 1 cup extra, until spoonable. Serve in 4 bowls.
Notes
Chicken is cooked before starting. Dough thickness determines simmer time; check a thick strip before serving. Additional broth is conditional rather than an automatic fifth cup.