Chicken and Dumplings

1. 1

   Heat the chicken broth over high heat in a large stockpot with a lid.

2. 2

   Remove the skin from the chicken and pull the meat off the bone.

3. 3

   Shred the chicken meat.

4. 4

   Add the chicken to the broth and bring to a boil.

5. 5

   Meanwhile, combine the flour, sage, thyme, oregano, and pepper to the bowl of a food processor fitted with the metal blade.

6. 6

   Pulse 1 time.

7. 7

   Add the shortening and pulse 6 times.

8. 8

   Add the milk and process until the dough comes together, about 30 seconds.

9. 9

   Remove the dough from the food processor and place on a lightly floured countertop.

10. 10

    Use a floured rolling pin to roll the dough to 18-inch thickness.

11. 11

    Use a pizza cutter to cut into strips about 1 by 3-inches.

12. 12

    Drop the strips into the boiling broth a few at a time.

13. 13

    The dumplings will look waterlogged and gooey.

14. 14

    Stir very gently just once.

15. 15

    Reduce the heat to medium.

16. 16

    Cover and simmer for 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.