Local: Chicken & Dumplings

Instructions:

1. Begin by boiling the chicken breasts in a pot filled with water. Boil for approximately 30 minutes, or until fully cooked. Once cooked, remove from heat, drain the water, and shred the chicken using a hand mixer. While the chicken is boiling, proceed to the next steps.

2. In a cup, combine the cornstarch with cold water (specified for slurry) and set aside for later use.

3. For the dumpling dough, first mix chicken bouillon powder with water (specified for dumplings) in a separate container. In a mixing bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the chicken bouillon and water mixture, stirring until a dough forms.

4. On a floured surface, knead the dough briefly. Roll out to about 1/4 inch (0.6 cm) thick. Cut the dough into 1-inch (2.5 cm) wide strips, then cut each strip into approximately 1-inch (2.5 cm) lengths.

5. In a large pot, add water (for pot) and chicken bouillon (for pot) along with milk, salt, pepper, and unsalted butter. Bring to a slow boil over medium heat.

6. Once boiling, add the dumplings one at a time to prevent sticking. Let them boil gently for 10-15 minutes.

7. Stir the cornstarch and water mixture once more to ensure no settling has occurred, then pour it into the boiling pot, stirring constantly. Allow the soup to simmer for an additional 2-3 minutes or until the broth thickens.

8. Add the shredded chicken to the pot. Let the mixture simmer for about 5 minutes, then serve over Mashed Potatoes.

   • OPTIONAL: Lightly sprinkle individual bowls with cayenne pepper for added spice, based on preference.