Prep Time: 1 hr | Cook Time: 1 hr | Total Time: 2 hrs | Yield: 8 to 10 Servings
This awesome dish will surely satisfy your soul! Oh, man, you are so in for a treat!
CHICKEN & BROTH
2-4 chicken breasts (bone-in with skin) or 1 whole 3 lb. chicken
1 stick butter
2 package chicken bouillon (or 2 spoonfuls)
1 stick butter, melted
3 large Eggs
1/2 cup milk, 2%
5 cups all-purpose flour, divided
1 teaspoon salt
1 teaspoon pepper
2 drops of yellow food colouring (or substitute a pinch of Turmeric)
For the Chicken and Broth:
Step 1: Place a Dutch oven with water on the stove.
Step 2: Add the whole chicken. Make sure to submerge it completely with water.
Step 3: Add butter and bouillon cube. Turn the heat to medium and cook for 45 minutes or until the chicken is fork-tender.
Step 4: Remove the tender chicken and allow it to cool. Set aside the broth.
Step 5: Use two forks to shred the chicken, then put them back into the broth.
To Make the Dumplings:
Step 1: Mix eggs and melted butter into a mixing bowl.
Step 2: Add milk, salt, and pepper. Whisk until well mixed.
Step 3: Add 3 cups of flour and beat until well mixed.
Step 4: Add yellow food colouring and stir until well blended.
Step 5: Add 2 cups of flour onto a flat surface.
Step 6: Form small balls out of the dough, then drop them onto the floured surface.
Step 7: Knead everything, then use a rolling pin to flatten it out.
Step 8: Slice it into small cuts with a pizza cutter.
Step 9: Toss them into the broth with the chicken. Turn the heat to high and allow the mixture to boil.
Step 10: Reduce the heat to low, then add the rest of the dumplings.
Step 11: Remove from the heat and let it rest for at least 10 minutes.
Step 12: Serve and enjoy!