Hearty Chicken and Dumplings

Method

1. 1

   Place chicken and water in a large pot over medium heat. Bring to a simmer and cook until chicken is no longer pink in the center and reaches 165 degrees F (74 degrees C), about 20 minutes. Transfer chicken to a cutting board; let cool slightly, then shred.

2. 2

   Return shredded chicken to the pot. Stir in butter, salt, and ground black pepper. Simmer until flavors meld, about 15 minutes.

3. 3

   Stir baking mix and milk together in a medium bowl until a soft dough forms.

4. 4

   Whisk flour and cold water together in a small bowl until smooth. Stir into the broth and bring to a boil, stirring constantly, until slightly thickened.

5. 5

   Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

Nutrition

calories

362 kcal

fatContent

10 g

fiberContent

1 g

sugarContent

2 g

sodiumContent

606 mg

proteinContent

32 g

cholesterolContent

76 mg

carbohydrateContent

34 g

saturatedFatContent

4 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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