1 lb. of chicken breasts,2 teaspoons salt,approximately 5 cups water,2 Knorr chicken bouillon cubes, stick of salted butter, 3 cups of self rising flour, ½ cup of shortening,3 tablespoons chopped parsley, 1 teaspoon of ground black pepper, 1 teaspoon dried rosemary.

Nutritional information

No nutrition information available


Boil chicken in a pot with 4 cups of water, with the salt, butter, and bouillon cubes. Cover and Boil until chicken is tender, usually about an hr.Turn the stovetop off and remove the chicken from the pot, leaving the remaining broth in the pot covered with the lid. Cover the chicken and let cool enough until you can pull the chicken off the bone and tear into pieces.Put the torn chicken back into the pot with the broth. In the meantime, Put the flour, shortening, and the pepper and rosemary in a bowl. Using your hands, start pouring the water into the bowl mixing it like biscuit dough. If it is too stiff, add more water. Bring the chicken and broth to a boil . Start pinching the dough into 2 inch balls dropping into the boiling broth until all is used or no more will fit in the pot. Bring to a boil again and boil uncovered until dumplings swell and get fluffy. Pick pot up and swirl the dumplings around to get them to turn and get covered by the broth which will turn into gravy. Turn the dumplings on warm when they are done. Check for doneness by sticking a fork in one of the dumplings to make sure they aren't gooey in the center. Serve a big bowlful and sprinkle with the chopped parsley. You may want to add additional salt and pepper to taste.Adding the parsley is optional.