Chicken and Dumpling soup w/ Recipe
Directions
1. Mix flour, salt, pepper, baking powder
together. Slowly stir in butter and milk. knead for 5 minutes or till it
comes together and forms a smooth ball. Cover and set aside
2. In
a large pot combine chicken, 4 cubes knorr, thyme, garlic powder,
onions, salt and 6 cups of water. Cook till chicken is tender. Remove
chicken from stock and let cool, debone, then shred into strips.
3. Add mixed veggies, celery, carrot, broccoli stem, bay leaf, basil and oregano to boiling stock.
4. With a teaspoon, portion out dough and drop into the soup on medium-low heat. Cover and cook for 30 minutes. Do not open.
5. Return shredded chicken into the stock. If the soup becomes too thick, add more water. Cook additional 20 minutes on low heat.
6. Serve and enjoy!
Christiana,
This is just what I need to ward of the winter blues. I am going to try this & will let you know how it turned out. Thanks for sharing!
My pleasure! Definitely perfect for this weather. Glad you're going to try it, do let me know. Looking forward to making it again too.
This looks delicious and smells great just by looking at it! Do we melt the butter into the milk before we put the flour in it?
I have to try this out, looks too yum!
Ope, it was yummy! glad you'll be trying it out.
Yes, you melt the butter first, combine with milk, then add to the flour.
Curious to know how it turns out for you 🙂