Chicken and Dumplings

Worked from home today and decided that I needed to make lunch rather than go out. I had leftover chicken from Boston Market and at Corinne's suggestion I decided to try and make Chicken and Dumplings. I'd like to report a complete success :) tasted great and was fairly easy to do.




Chicken N Dumplings

Chicken:
1/2 chicken roasted and shredded (at least remove the bones)
1 carton free range chicken broth (4 cups i think)
salt/pepper/chili powder/garlic/Italian seasonings

Dumplings:
1 cup flour
1/3 cup ice cold water (plus some.. this is a hard one to get exact measurment)
salt


Mix all the chicken ingredients and start to simmer. I'd let it cook for about 30 minutes to get the flavors to mix nicely. Mix the dumpling ingredients in a bowl or on the counter and bring it together so that you can kneed it fairly easily (you will need to add extra water slowly so as to not get it to wet). Flour the counter and roll out the dumplings until they are about 1/4 inch thick. cut the dumplings about an inch wide and 2 inches long, or however you want them.
Drop them into the broth and let them cook for 20 minutes or so at a low boil. I then thickened the broth with a little corn starch. This dumpling recipe won't thicken the broth much.


Breakfast: banana, a pb&j sandwich, coffee
Lunch: Chicken and Dumplings
Dinner: Chef Boyardee Ravioli