A savory mixture of chicken and dumplings combined into a sauce-like soup. A flavorful soup that can be served over crusty breads or rolls as well as simply served as a lunch meal or dinner side dish.
10 Servings
Ingredients
- 1 kg chicken, breast, cut to desired serving portion
- 8 cups water
- ½ tsp. pepper
- 2 cups all- purpose flour
- ½ tsp. baking soda
- 3 tbsp. shortening
- ¾ cup buttermilk, unsalted
Directions
Place chicken in a large pot, add water.
Cover pot and bring to a boil, reduce heat and simmer until tender.
Remove chicken from pot, let it cool.
Remove meat from the bone and cut bite-size, set aside.
Skim excess fat from the chicken stock.
Bring stock to a boil, add pepper.
Combine flour and baking soda, then cut in shortening until mixture resembles coarse meal.
Add buttermilk, stirring with a fork until dry ingredients are moistened.
Turn dough out onto a well-floured surface and knead lightly 4 or 5 times. Flatten dough to ½ inch thickness.
Pinch a dough in 1&1/2-inch pieces, and drop into boiling broth
Reduce heat to medium-low, and cook 8-10 minutes or to desired consistency, stirring occasionally
Stir in chicken.
Cook until done.
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