|Posted by DaMama on October 11, 2013 at 9:45 AM|
Chicken ‘n’ Dumplin’s
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.
1 cup milk
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.