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Shred cooked chicken and measure out 3 cups. In a medium bowl combine flour, baking powder and a pinch of salt. Cut the butter into the flour mixture. Stir in buttermilk to form a dough. Flour a cutting board and roll out dough with a rolling pin. Cut dough with a pizza cutter into strips, aim for similar size dumplings.
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Heat the remaining ingredients in a large pot with 6 cups of the strained stock. Add the reserved chicken. Add more water if the ingredients are not covered. Bring to a boil. Put the heat on low and add the cut-up dumplings. Simmer on low for 30 minutes or until dumplings are cooked through and the broth has thickened.
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Bring to a boil, then reduce heat and simmer, partially covered, for about 15 minutes, until the chicken breast is cooked through. While the chicken is cooking, prepare the dumplings. In a medium mixing bowl, whisk together flour, baking powder, and salt. Stir in the milk just until combined into a shaggy dough.
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Add in the chicken breast and cover. Cook for 20 minutes, flipping halfway. While the chicken is cooking, make the dumpling dough. Whisk together the butter and eggs in a medium bowl. Add in the flour, salt, and baking soda, and mix with a spoon. When the chicken is done, take out the breast and shred it up with two forks.
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Refrigerate or freeze the rest to use in for another recipe. In a large pot over medium-low heat, bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 7-10 minutes. Reduce heat to low and add chicken. Allow to cook until thickened, about 20 to 30 minutes.
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Place chicken in the same Dutch oven, return the 3 cups of stock plus the remaining carrots, onion and celery, all finely diced. Taste and add additional salt and pepper if desired. Simmer for 20 minutes while preparing the dumpling dough. In a medium bowl, stir flour, baking powder and salt together, then use a pastry blender to add the.
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Instructions. First in a large pot, heat the broth and simmer. Next, for the dumplings, combine the flour, baking powder and salt in a large bowl. Stir in the milk and stir until smooth. Then, let the dough rest for about 5-10 minutes. Now, roll the dough out onto a generously floured board to about ½" thickness.
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Broth. Get a large dutch oven or stock pot set over medium-high heat. Add the chicken broth, onion, carrot, and parsley, and bring to a boil. Add the chicken breasts, then reduce the heat to a simmer. Cover the pot and simmer for 20 minutes, until the chicken is completely cooked.
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Bring the water to a boil over medium-high heat. Continue cooking for 25 minutes or until the chicken is fork tender. Remove the chicken from the pot and shred using two forks. Keep the chicken warm. Drain the broth through a mesh strainer to separate the vegetables from the broth. Return the broth to the pot.
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Step 4: Remove the chicken, celery and onion from the chicken broth and slowly add in the dumplings. Simmer for about 20-30 minutes, stirring occasionally, allowing the dumplings to cook and the broth to thicken to a gravy-like consistency. Step 5: While the dumplings are simmering, discard the celery and onion and shred the chicken.
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In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and salt. Gradually incorporate the milk until a cohesive dough is formed. Transfer the dough to a surface lightly dusted with flour. Using a rolling pin, achieve a uniform thickness of approximately 1/4 inch.
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2. While the broth is simmering, make the dumplings. For this dumpling recipe, mix all purpose flour and baking powder in a large bowl and whisk to combine. 3. Add the cubed butter to the flour mix and, using two forks or a dough cutter, cut in the butter until crumbly. 4.
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Step 1 In a large pot, combine broth, water, onion powder, ½ teaspoon salt, and a pinch of pepper. Bring to a boil over medium-high heat. Add chicken, reduce heat to medium-low, and cover pot.
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Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the chicken is cooked through. Shred the Chicken. Remove the chicken from the pot, shred it using two forks, and return it to the pot. Thicken the Chicken into a Stew. In a separate bowl, whisk together the heavy cream and flour until smooth.
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Simmer until the chicken is cooked through. While the chicken is cooking, whisk together the flour, baking powder, and salt in a medium bowl. Add the shortening and use a pastry cutter or fork to cut it into the flour mixture until the mixture resembles coarse sand. Add the milk and stir until a soft dough forms.
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Over medium heat, bring the broth to boiling. Add the dumplings, a few at a time, stirring constantly to keep them from sticking. Boil, stirring frequently, for 15-20 minutes or until the dumplings are cooked. Stir in the cooked chicken, salt and pepper to taste, and serve!
