The only chicken and dumplings I've ever had are those served at Cracker Barrel. Having worked there during my college years, I've had my fair share of them. So when the time came to cook them at home for the first time, I wanted them to be as close to the famous CB ones as possible. I think I did pretty good. Also, I never seem to have enough chicken stock in the house, so I keep bouillon handy for this recipe.
Chicken and Dumplings
3 raw chicken breasts
8 cubes of chicken bouillon
8 cups of water
2 cups flour
2 Tbs Crisco
1/2 tsp baking powder
1 cup of milk
Salt/Pepper to taste
In a bowl, combine the flour, baking powder, and 1/2 tsp salt. Cut in the Crisco with a fork. Stir in the milk until the dough forms a ball. Set aside.
In a pot, combine the water and bouillon cubes. Heat on medium-high, until the cubes dissolve. Then add the raw chicken breasts. Boil the chicken breasts for about 20 minutes or until no longer pink inside. Once cooked, remove the chicken breasts and allow to cool slightly. Turn the burner down to medium heat.
Heavily flour a rolling surface. Divide the dough in half (it's easier to work with) and roll each half thinly. Cut into squares (I use a pizza cutter).
Add the dumplings one at a time to the boiling broth. Stirring them in (I let the kids drop them in). Cook for about 15-20 minutes. They will thicken the broth.