Mommabillie’S Chicken And Dumplin’S

• 3 whole Boneless, Skinless Chicken Breasts
• 5 cups Water
• 1 teaspoon Salt, Divided
• 1 teaspoon Sage
• 3 cups Flour
• 2/3 cups Shortening
• 8 Tablespoons Water
• 4 cubes Chicken Bouillon
• 3 drops Yellow Food Coloring

1. 1. Stew chicken in the 5 cups of water until fully cooked. Season water with sage (or poultry seasoning) and 1/2 teaspoon salt while cooking.
2. 2. While chicken is cooking in large pot, mix together flour, 1/2 teaspoon salt, shortening and water until it forms a dough (consistency of pie crust). Divide dough in half; refrigerate second half.
3. 3. Roll first half of the dough out on a cutting board covered with a generous amount of flour. Cut dough into thin strips (about 1 inch). Place strips on a plate. Now do the same with the refrigerated second half of dough.
4. 4. Remove chicken from broth.
5. 5. Add chicken bouillon cubes to broth and a few drops of yellow food coloring for eye appeal and bring to boil.
6. 6. Drop dough one piece at a time into boiling broth. Press them down into broth if necessary.
7. 7. Reduce heat and simmer. Move dumplings around gently several times as they cook (about 25 minutes).
8. 8. While dumplings are cooking, chop up or shred the chicken.
9. 9. When dumplings are done add chopped chicken back to pot and heat for a minute or two.
10. 10. Salt and Pepper to taste

chicken breasts, water, salt, sage, flour, shortening, water, chicken bouillon

Taken from tastykitchen.com/recipes/soups/mommabilliee28099s-chicken-and-dumplins/ (may not work)