Directions
-
In a large pot, melt the butter over medium heat. Let the butter sizzle just enough to know it’s hot.
-
Add the shredded chicken and the vast amount of chicken broth, bringing the mixture to a gentle simmer. The aroma will be tremendous, filling your kitchen with warmth.
-
Stir in the heavy cream or half-and-half carefully. Let this simmer for a few minutes, allowing the flavors to meld and deepen.
-
In a separate bowl, mix together the flour, baking powder, and salt. This combination is key to that soft, tender dumpling texture.
-
Gradually add the milk to the flour mixture. Stir until it forms a somewhat sticky dough, but don’t worry if it isn’t perfect—slightly lumpy is fine!
-
Once the chicken mixture is bubbling gently, drop spoonfuls of the dumpling dough onto the surface of the broth. The dough will float on top, looking lovely.
-
Cover the pot with a lid, allowing the dumplings to steam and cook. Let them simmer for about 15 minutes, or until they appear fluffy and cooked through.
-
Before serving, garnish with chopped parsley for a fresh touch. The contrasting colors will entice and delight your guests!
Continue reading on the next page 👇👇