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Chicken Soup;
One whole chicken ~ boiled and boned. Cut chicken into bite size pieces.
Set aside.
4 cups chicken stock { or 4 cans chicken broth }
1 medium onion chopped
3 stocks celery, cut into 1 inch piece
1 ~ 2 ~ lb bag of mixed vegetables
salt & pepper to taste
Dumplings;
2 cups all purpose baking mix
2/3 cup milk
{ makes about 6 dumplings }
In large pot with a lid. Add stock, chicken, onion, celery, mixed
vegetables and salt & pepper. Bring to a boil. Reduce soup to a simmer, cook for
10 minutes. In medium bowl mix dumpling ingredients together until soft dough forms.
Bring soup back
to a boil. Drop dough by spoonfuls onto boiling soup {dipping the spoon into
soup between each dumpling will keep the dough from sticking on the
spoon}. Reduce heat to low.
Cook uncovered 10 minutes. Cover and cook 10 minutes. NO
PEEKING!!!
Serves 6, enjoy
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The Lighter
Side;
Light all purpose baking mix No fat milk
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