- 2 cups flour
- 1/2 teaspoons baking powder
- 1 pinch salt
- 2 tablespoons butter
- 1 cup butter milk (use just under one cup / can use regular whole milk if needed)
- 2 quarts chicken broth
- 3 cups cooked chicken
- In a bowl combine the flour, baking powder and salt.
- Cut the butter into the dry ingredients with a fork or pastry blender.
- Stir in milk, mixing with a fork until the dough forms a ball.
- Heavily flour a work surface.
- Roll the dough out thin with a heavily floured rolling pin.
- Dip a cutter in flour and cut the dumplings in squares about 2″x2″.
- Bring the broth to a boil.
- Drop the dumplings in one at a time, stirring while adding them.
- Add extra flour from table and stir to help thicken.
- Cook dumplings for 15 to 20 minutes or until they are no longer doughy.
- Add the cooked chicken, stir and let rest for 5 minutes.