Chicken and Dumplings - My Go To Recipe!

Over the  years I have had many versions of chicken and dumplings.  For the longest time I would roll out biscuits and cut them but I have since started making them from scratch and they are just so much better this way!  I never realized how easy it is to make them from scratch but it really is easy and so worth the tiny bit of extra effort!  This has become my favorite way to make them recently!  I grew up eating them this way and totally prefer the rolled flat dumplings instead of the balled plump dumplings that some people make.  The recipe that I took my inspiration from is actually for the Instantpot, but as much as I love my IP, I tend to do these in a large soup pot because there is just more room and I often double it to share.  Everyone in my family loves these and I have yet to meet a friend that I shared it with that didn't love it too!

INGREDIENTS

• 1 bag of frozen diced cooked chicken (or 2-3 cooked and diced chicken breasts/shredded rotisserie chicken/leftover turkey from Thanksgiving etc.)
• 1 large carton of chicken brother + 1-2 extra cans of broth
• 2 ribs of celery, cut in half and chopped
• 1/2 onion, peeled and chopped.
• 1-2 peeled and chopped carrots
• Olive Oil
• Garlic
• 2 lemons - juiced
• Small carton of sliced mushrooms
• Bag of baby spinach
• Greek Seasoning
• salt & pepper to taste

FOR THE DUMPLINGS:

• 3 cups all-purpose flour
• 1 Tbs baking powder
• 1 1/4 tsp salt
• 1 cup + 2 Tbs milk
• Extra flour on the side in a dish

INSTRUCTIONS

1. Prepare the dumplings by mixing flour, baking powder, salt, and milk until combined.  I like to separate them into 2 balls to make it easier to manage.
2. Lay down parchment paper and flour the surface well.  
3. Lay one ball on that surface and flour the top and flatten our some with your hand first then roll to about 1/4 inch thickness (dough will be shaggy on the edges).  I tend to flour the dough more to keep it from sticking to my rolling pin.  
4. Use a pizza cutter to cut into strips about 1-2 inch strips or squares.  
5. Repeat with each ball of dough that you have until they are all rolled and cut.
6. Add olive oil, garlic, celery, carrots and onion to bottom of soup pot and saute.
7. After about 3-5 minutes, add your large carton of broth and bring it to a boil.
8. Once the broth is boiling, slowly add your dough strips to hot broth and stir well the entire time as you add them.  If the broth gets too thick at any point, you can add another can of broth, or even water.
9. Simmer until dumplings are cooked and broth has begun to thicken, about 15-20 minutes.
10. While the dumplings are cooking, add the cooked chicken, lemon juice, mushrooms.
11. Season it well with Greek seasoning or another all purpose seasoning of your choice
12. Right before you serve, stir in a bag of baby spinach.
13. Serve your bowls and provide lemon wedges to add more to each bow individually as desired. Enjoy!

Inspiration:https://marginmakingmom.com/pressure-cooker-chicken-and-dumplings/

My Original Version using biscuits: http://boneyjeankitchen.blogspot.com/2013/07/chicken-and-dumplings-another-easy.html