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Chicken and Dumplings
Chicken and Stock
precooked rotisserie chicken, remove meat, discard skin and bones, cover and refrigerate.
1 precooked rotisserie chicken, remove meat, discard skin and bones, cover and refrigerate.
2 quarts water
tablespoons Better Than Bouillon® Roasted Chicken Base
2½ tablespoons Better Than Bouillon® Roasted Chicken Base
6 large eggs
cups unbleached all-purpose flour
3 cups unbleached all-purpose flour
In a large stockpot, bring water to a boil. Gently whisk in Chicken Base until dissolved.
In a small mixing bowl, whisk eggs. Pour eggs into a food processor.
Add flour to eggs 1 cup at a time. Pulse after each addition until flour is combined. Dough will be stiff and slightly sticky to the touch. Remove and place dough into a small mixing bowl.
Using the edge of a small silverware spoon, cut dumpling from dough ball. Amount of dough on spoon will be about ½ teaspoon and should have an elongated shape. Dip spoon into boiling stock to release dumpling, repeat process. Stir; reduce heat to low, simmer and cover.
Simmer until dumplings are done, about 15-20 minutes. Do not uncover while dumplings are cooking, uncovering releases steam, which is needed to cook the perfect light dumpling.
Add cooked chicken and heat thoroughly.