This thick and creamy dish is comfort food at its best!
2 quarts chicken broth
Meat from a 3-4 lb chicken, off the bone, cooked
3 cups White Lily All Purpose Flour, plus more for rolling
1 teaspoon salt
1/2 cup shortening or lard
1 cup buttermilk
Bring chicken broth and chicken to a boil in a large pot. Lower heat and summer on medium for 45 minutes to an hour or until chicken is finely shredded. Add flour and salt to a medium bowl and add shortening into the center. Using a large mixing fork, break up shortening into small pea sized pieces and distribute throughout the flour. Add buttermilk and stir together until a dough forms. Lightly flour a large piece of parchment paper or a clean surface, then place dough on surface. Lightly flour the top of the dough and the rolling pin and roll out very thin. Cut into long 1” strips with a sharp spatula or knife, then cut those into rectangles about 2.5” long (I use the length of the Old Country Kitchenware spatula as a guide). Transfer to pot by laying them on a spatula and dropping individually. Simmer for 15 minutes or until the liquid thickens, stirring occasionally so the dumplings don’t stick together. If you’d like the broth thicker, keep cooking. If you prefer it thinner add more water or chicken broth.
