Chicken and Dumplings

Source: Ryan

Ingredients:

Leftover rotisserie chicken or 2 chicken breasts

5 C chicken broth (try our homemade version here)

2 Tbsp chicken broth seasoning (we use this brand)

salt and pepper, to taste

Dumplings:

2 eggs

1 1/2 C flour

1/2 C milk

1/4 C melted butter

Directions:

1. Place chicken pieces and broth into a large dutch oven. Bring to a boil and then reduce to medium low and simmer, partially covered for 15-20 minutes or until chicken is tender (use less time if using leftover rotisserie chicken)

2. To prepare dumplings: mix dumpling ingredients into medium bowl, then drop batter by the spoonful on the top of the boiling soup/stock, covered, for 20 minutes

3. To make gravy: remove chicken and dumplings to a large serving bowl. Add milk (or heavy cream) and cornstarch to thicken gravy to desired thickness

4. Return chicken and dumplings to pot, combining all gently.