Chicken And Dumplings – a delicious recipe with butter, White Lilyu00ae Enriched Bleached, chicken broth, pepper, milk, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
MELT butter in Dutch oven. Whisk in 1/4 cup flour. Reserve 1/2 cup chicken broth for dumplings. Gradually stir remaining chicken broth into Dutch oven. Bring to a boil. Remove from heat.
2
PLACE 2 cups flour in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Stir in reserved chicken broth just until dough leaves sides of bowl.
3
TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into 2- x 1-inch strips. Return broth to a boil. Add dough strips to boiling broth.
4
REDUCE heat to low. Cover and simmer 15 minutes or until dumplings are cooked through, stirring occasionally. Stir in pepper, milk and chicken. Simmer 5 minutes.
1021
kcal
Calories
24
g
Fat
53
g
Carbs
141
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons butter, 2 1/4 cups White Lily(R) Enriched Bleached Self-Rising Flour, 43 1/2 ounces chicken broth divided, 1/4 cup Crisco All-Vegetable Shortening, and more.
Yes, Chicken And Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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