by Sandra Merville Hart

My mom made chicken and dumplings fairly often when I was growing up. As the cold weather approaches, this is still one of my favorite comfort meals. My family likes it almost as much as I do, especially my husband. My grandmother rolled out dumplings but my mom used a recipe for “drop” dumplings, which I like because it’s quicker.

3 chicken breasts

1 quart of chicken stock or chicken broth or 1 quart of water with 5 chicken bouillon cubes

3 cups all-purpose flour

1 ½ teaspoons salt

4 ½ teaspoons baking powder

6 tablespoons Crisco shortening

1 ½ cups milk

Cover chicken with broth (or chicken stock or water with bouillon cubes) in a crockpot and cook on low at least five hours or until tender.

When chicken is done, remove from broth and allow it to cool. Save this broth. Then shred the meat with 2 forks.

In a large saucepan, add the reserved broth and chicken. Bring to a low boil.

Sift together the flour, salt, and baking powder. Add shortening and blend it into the flour mixture with a pastry blender or a fork. Stir in milk until blended together.

When the broth gently bubbles (on medium to medium high heat) drop the dumplings into the broth by rounded teaspoon.

Cook about 10-15 minutes and then serve.

I’d love to hear if you try this recipe. Enjoy!