“Oh, hello chicken. Meet my very, dear friend, dumplings. You will be forever happy in my belly on those cool fall-ish days and chilling winter months.”

HA! I don’t really talk to my food, but in this case, I just had to cross my fingers and hope this would turn out well. Aaaaand it did. 🙂

I have found many, many recipes for these on Pinterest after my husband insisted we make some on Sunday. Secretly, I wanted something easy, healthy, but still had that classic “chicken & dumplings” flavor.

Personally, I was surprised by how easy and quick this came together; I’m talking maybe less than 45min! Yet, it tasted like it was simmering all day on the stove. Win, win! I guess whispering all those sweet nothings were worth it! 😉

We will definitely have this in our fall/winter rotation and you should, too! It’s too easy not to. 😉

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easy chicken & noodle dumplings
Yields 7 heaping cup servings
Points per serving: 7pp

14oz cooked chicken breast, shredded (about 2 large)
8C low sodium chicken broth
1-2t garlic salt (optional)
2C + 1/8C flour (I used 100% white whole wheat, but use what you like)
2T light butter, cubed
1/2t baking powder
1/4t salt
1C milk (I used fat free)

•In a large bowl, combine the flour, baking soda, and salt. Then, use a fork or pastry cutter and incorporate the butter.
•Pour in the milk while stirring with a fork.
•Once a dough ball has formed, dust a clean surface with 1/8C of flour and place the dough ball on your floured surface, dusting more flour onto the top.

•Use a rolling pin and roll out the dough until desired thickness (1/8th of an inch).
For super easy cutting, use a pizza cutter and cut your pieces!

•In a Dutch oven or soup pot, bring the chicken broth & garlic salt to a boil. Then carefully add the dumplings. (Refrain from shaking off extra flour as this will help thicken your broth)
•Cook the dumplings for 20-25min (stirring often) just until dumplings are not doughy. They will plump up and get nice and fat. We like fat noodles.

•Add the shredded chicken, stir, and remove from heat.
•Place the lid on the pot and let rest for 5 min.
•Top with cracked black pepper and scallions if desired.

Yep, get all up in those chumplings! 😉