Chicken & Dumplings

Easy. Fast. Warm. Delicious. Enough said.

Chicken & Dumplings

3 frozen chicken breasts

2 tb. chicken bouillon granules (or 6 cubes)

8 c. water

1/2 tsp. black pepper

2 tsp. dried parsley

2 c. flour
1/2 tsp. salt
1 tb. baking powder
1/2 c. cold butter
1/2 c. milk

Place chicken in 6 quart saucepan with water and bouillon granules or cubes. Bring to boil, reduce heat and simmer for 20-25 minutes, until chicken is no longer pink inside. While chicken is cooking, make dumpling dough: mix flour, salt and baking powder. Cut in butter until it resembles coarse crumbs. Mix in milk. Roll out on floured surface to about 1/4" thick. Cut with cookie cutters, using all dough. Remove chicken from broth to cool. Season broth with pepper and parsley, bring back to boil. Gently place dumplings in broth, submerging each one. Cover and cook about 10 minutes. Chop chicken and add back to broth, warm and serve.