3 cups Chicken, cooked & shredded, (approx. 3 breasts)
2 qts. Chicken Broth
2 c. flour
½ tsp. baking powder
2 T. cold salted butter, cubed
1 c. milk
1 Busy Life Bistro mixed veggies
Preheat oven to 350°. Spray a baking sheet with nonstick cooking spray. Drizzle olive oil on the chicken breast and season with salt and pepper. Bake in oven approx. 45 minutes. Once it is cooked, shred it with two forks.
Pour the 2 quarts of Chicken Stock into a large pot and warm it up while making the dumplings.
In a medium bowl, combine flour and baking powder. Then add in cubed butter. Combine with a pastry cutter or your fingers. Pour in the milk and mix together. Dust countertop with flour. Place dumpling dough on the counter and dust with more flour. With a flour dusted rolling pin, roll the dough approximately ¼” thick. Add more flour as necessary to dough to keep rolling pin from sticking. Using a pizza cutter, cut the dumplings into squares (approx. 1”). Bring chicken broth to a boil and add shredded chicken and stir. Dust dumplings with more flour, as you add them, a few at a time, to the chicken broth. Stir frequently while adding dumplings. Broth will start to thicken as you add in the flour dusted dumplings. Allow to cook 15 minutes more until dumplings are no longer doughy. Serve with Busy Life Bistro Veggie Medley.