How to make it

  • Set aside 1 cup of the chicken broth, bring the rest to a boil
  • shred chicken from the bone and add to boiling broth
  • Combine flour, baking powder, salt, 1 cup broth and milk, stir until almost smooth
  • Spoon dumpling mix into boiling broth using 2 spoons (*note* if broth is not boiling the dumpling won't come off the spoon easily)
  • If a thicker sauce is desired slowly stir in flour to thicken to desired consistency
  • let simmer for at least an hour
  • *Hint* double the recipe and freeze half for up to 6 months

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