On cold days during quarantine there's nothing like some good comfort food! Chicken and dumplings is just that for me! So easy to make and so yummy!
This is one of those "leftover" meals that I love making the night after I make Rotisserie Chicken in the Instant Pot. After all the remaining chicken meat is picked off the bones, I put the bones in water and cook it again for 50 minutes- a voila! Chicken Broth! I use the leftover chicken meat and the broth in this recipe.
Sometimes I will throw chopped celery or carrots in there, too if someone is feeling sick and we need that extra boost to our immune system.
Chicken & Dumpings
2 cups self rising flour (or 2 cups all-purpose flour, 3 t baking powder, 1 1/2 t salt)
1/3 cup shortening
1 cup buttermilk (or 1 cup milk & 1 T vinegar)
48 oz chicken broth
1/2 cup flour
1 cup half & half
2 cup chicken
1 t salt
2 t pepper
Mix 2 cups self rising flour, 1/3 c shortening, 1 cup buttermilk together to form biscuit dough.
Bring 48 oz chicken broth to boil.
Stir 1/2 cup of flour and 1 cup of half & half together. Slowly pour into the simmering pot of chicken broth, whisking for a few minutes.
Add shredded chicken, salt, and pepper. If I'm adding chopped celery or carrots, I add it in now.
If you have a cookie scoop or tablespoon, slowly drop scoops of biscuit dough into the soup.
Cover and let simmer about 15 minutes, until the dumplings are fully cooked.
Enjoy!