Wednesday, December 29, 2010
Soup and Dumplings
1 can chicken noodle soup (+ 1 C water)
1 can cream of chicken soup (+ 1 C water)
1 can chicken, drained
1/2 C chopped carrots
1 1/2 C chopped broccoli
1 1/2 tsp baking powder
3/4 C flour
2 TBSP unsalted, cold butter
1/2 C milk
Put the chicken noodle soup (+ water), cream of chicken soup (+ water), and chicken in a large saucepan.
Let the mixture simmer on medium heat for about 10 minutes.
Combine the flour, baking powder, and salt in a bowl.
Using a pastry cutter or two knives, cut the butter into the flour mixture until it forms large crumbs the size of peas.
Stir in the milk and egg. Be careful not to over mix.
Drop large spoonfuls of the dough into the soup mixture.
Reduce the heat to low, cover the saucepan, and simmer for about 15 minutes until the dumplings are fluffy and cooked through.