Nanny Swann’s Chicken and Dumplings

Ingredients

Making Dumplings:
2 cups plain flour
1 teaspoon salt
1/2 stick butter, melted
1/2 to 2/3 cup warm broth from stewing your chicken

Cooking Dumplings:
saved broth and chicken from above
1/4 teaspoon black pepper
1 cup whole milk
2 tablespoons flour

Directions

Put flour and salt in bowl, make well in center, add 1/2 cup broth and
melted butter, stir, and gradually add broth as needed till dough forms a
ball. If dough is too wet, add more flour. If too dry, add more broth. Let
dough rest for 15-20 minutes.
Flour counter and work dough to a smooth ball being careful not to
overwork the dough. Overworking will cause tough dumplings. Divide
dough into 2 pieces. Flour counter and roll dough to 1/8" thick. Cut into
dumplings the size of your choice. Nanny’s were about 2"×1 1/2".

Bring chicken broth to a rolling boil. Drop 3 to 4 dumplings in one at a time
in different areas of the broth so they won’t stick to each other. DO NOT
OVER STIR. Adjust heat as necessary to keep dumplings from scorching.
After last dumpling is added cook for at least 10 minutes at a gentle rolling
boil. Add 2 cups of shredded chicken and 1/4 teaspoon black pepper to the
broth. Whisk 2 tablespoons of flour to one cup of whole milk and pour into
the broth. Bring back to a gentle boil for 10 minutes. Turn off heat. Put the
lid on and let sit for 15 minutes or more until the juice has thickened to
your liking.

Enjoy!