Satisfy your love of comfort food!
Chicken and Dumplings
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Prep:
30 min. -
Cook:
30 min. -
Serves:
6-8
Recipes
Recipe tags: chicken base, moderate difficulty, main, chicken, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 quart | water |
| 2½ Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 6 large eggs | |
| 3 cup | unbleached all-purpose flour |
| 1 | precooked rotisserie chicken, remove meat, discard skin and bones, cover and refrigerate. |
Directions
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1
In a large stockpot, bring water to a boil. Gently whisk in Chicken Base until dissolved.
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2
In a small mixing bowl, whisk eggs. Pour eggs into a food processor.
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3
Add flour to eggs 1 cup at a time. Pulse after each addition until flour is combined. Dough will be stiff and slightly sticky to the touch. Remove and place dough into a small mixing bowl.
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4
Using the edge of a small silverware spoon, cut dumpling from dough ball. Amount of dough on spoon will be about ½ teaspoon and should have an elongated shape. Dip spoon into boiling stock to release dumpling, repeat process. Stir; reduce heat to low, simmer and cover.
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5
Simmer until dumplings are done, about 15-20 minutes. Do not uncover while dumplings are cooking, uncovering releases steam, which is needed to cook the perfect light dumpling.
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6
Add cooked chicken and heat thoroughly.