DaMama's Kitchen

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Foodie Blog

Chicken 'N' Dumplin's

Posted by DaMama on October 11, 2013 at 9:45 AM

Chicken ‘n’ Dumplin’s

 

Soup:

3 Skinless, Boneless Chicken Breasts

4 Cups (approximate) chicken broth/stock or water

Salt and Pepper to taste (amount of salt depends on your broth)

2 T Parsley

2 Cups frozen mixed veggies

¾ cup cream

2 T Flour

Simmer chicken breasts in enough salted water or stock to cover plus a little extra. If you use plain water, taste it after the chicken is cooked to see if you need to add a chicken bouillon cube/granules or more seasoning.

Once cooked, remove chicken to a cutting board and shred with two forks or flash cool it and pull it apart with your hands if you prefer. Separate ½ cup of the stock water and whisk in 2 tablespoons of flour returning to pot in order to thicken the soup. Season with salt and pepper and parsley to taste. Add frozen mixed veggies and cream. Bring to a low simmer.

Dumplin’s:

1 cup milk

1 egg

1 ½ cups flour

2 heaping teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

Lightly beat egg into milk. Sift dry ingredients together in a small mixing bowl. Combine wet ingredients with dry and stir until it looks like lumpy biscuit batter. Drop by tablespoons into simmering soup. Cover and simmer for 15 minutes w/out peaking. Don’t let the steam out.

To store: keep soup separate from dumplin’s or it will become one viscosity.

 

Categories: Soups

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