Chicken and Dumplings with Herbs
Ingredients
3 cups cooked chicken, cubed (I like to cook mine in the broth with a carrot and celery, but rotisserie is fine too.)
6 cups of chicken broth
2 cups flour (extra for rolling)
1 tsp baking powder
½ tsp salt
1 tsp black pepper
2 Tbsp fresh herbs (any combination of thyme, parsley, sage, or chives) or 1 Tbsp dried
3 Tbsp butter
1 cup milk
Directions
In a large Dutch oven or pot bring broth to a simmer.
In a food processor combine flour, baking powder, salt, pepper, and herbs and give it a few spins to chop herbs and incorporate ingredients
Add butter and process to incorporate.
Add milk and blend until a soft dough forms.
On a floured surface roll the dough to about ¼ inch thickness (or thinner for thinner dumplings).
Cut into strips about an inch in diameter, perfection won’t win any prizes here.
Toss with a little more flour so they won’t stick and drop into simmering broth.
Cook for about 20 minutes stirring occasionally.
Add chicken to heat through.
Serve, enjoy, and hope for leftovers!