This is a great recipe for a chilly day. I’ve changed up an old favorite to scale down for two to three people. Let’s face it. Leftover dumplings just aren’t any good. I use reduced-sodium chicken broth so the gravy doesn’t get too salty. Generally, I add a good sprinkle of salt to my plate. It’s easier to add a little salt rather than have the whole batch too salty.
![Chopped onions, celery, carrots](https://mygrannyrocks.com/wp-content/uploads/2016/02/050-300x200.jpg)
2-3 boneless skinless chicken breasts
2 each, 14.5 oz. cans chicken broth
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
⅛ teaspoon black pepper
¼ teaspoon celery salt
1 cup milk
½ cup all purpose flour
Splash of Kitchen Bouquet
![Veggies and seasonings added to pan](https://mygrannyrocks.com/wp-content/uploads/2016/02/060-300x200.jpg)
Put chicken in 5-6 qt. pan or stock pot. Add broth, onion, celery, carrots and seasonings.
Bring to a boil. Cover and reduce heat to medium low and simmer about an hour until chicken is tender. If you use frozen chicken breasts, simmer about 1 ½ hours. Remove chicken from broth, put on plate. Cover with the pan’s lid to keep warm. Turn up the burner to medium high and bring the broth to a boil. While it’s heating, put milk and flour in a pint jar and shake vigorously until mixture is smooth – no lumps.
Slowly add to the boiling broth. Stir constantly with a whisk while returning it to a boil for 3 minutes. Reduce heat to medium low and continue stirring for 5 minutes to cook the flour until the gravy begins to thicken slightly. Add a generous splash of Kitchen Bouquet for a little flavor and to give the gravy a nice golden color. Stir well. Return chicken to the pan.
![Dumplings starting to cook.](https://mygrannyrocks.com/wp-content/uploads/2016/02/074-300x208.jpg)
Chive Dumplings
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon dried chives
⅛ cup (2 tablespoons) shortening or butter
½ cup milk
Using a pastry blender, cut in the shortening until well blended. Add milk and stir as little as possible to make dough.
![Dumplings are done.](https://mygrannyrocks.com/wp-content/uploads/2016/02/080-300x200.jpg)
Drop by tablespoons on top of the chicken pieces. Simmer 10 minutes uncovered. Put the lid on and simmer another 10-15 minutes or until dumplings are cooked and no longer doughy. It may scorch a little, but don’t reduce the heat. Otherwise, it will take forever to get the dumplings cooked.
Serve at once.
![Chicken, Dumplings and Gravy Ready to Eat](https://mygrannyrocks.com/wp-content/uploads/2016/02/100-1024x844.jpg)
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