3 to 4 tablespoons of Crab Boil, depends on your heat preference
3 to 4 pieces of Chicken Breast, depends on the size
Enough water to cover the chicken about 4 cups.
Boil chicken for 30 to 45 minutes, check to middle for doneness.
Leave overnight in broth.
Pull chicken the next day and set aside.
2¼ cups of All Purpose Flour
1½ cups of Low Sodium Chicken Broth
1½ teaspoons of Baking Powder
1 teaspoon of Baking Soda
1½ teaspoons of Sea Salt
¼ teaspoon of Black Pepper
Combine all ingredients but ¼ cup of All Purpose flour and roll into 1 to 1½ inch dumplings with hands or two spoons, roll in flour.
4 to 5 cups of Low Sodium Chicken Broth
½ cup of water
1 teaspoon of Sea Salt
1 teaspoon of Black Pepper
¼ cup of Crab Boil Water
Bring broth to a boil, drop dumplings into broth and pull chicken and drop into broth.
Bring to a boil to 10 to 12 minutes.
Cut open a dumpling to see if it is fluffy like a biscuit.
Turn off the heat and let it sit for 10 minutes, the broth will thicken.
Prepared, tried and tested by: Luci Cook
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