Easy Peasy Chicken & Dumpling Soup

A rib sticking soup that I've made for years.  Used to make it with a whole chicken, because it was cheaper that way.  Just stewed the chicken in salted water until it fell apart.  Anymore, chicken breasts, sometimes even de-boned, is cheaper than a whole chicken.  Go figure. 

         Saute about 8-16 oz cubed chicken (or boil and shred) with small diced onion, 4 stalks celery and food processed 1 C carrots.  Carrots give more color than taste.  Salt and pepper to taste. 

     When vegetables are limp, add 4 cups of chicken stock and 2 cups of water.  (If I prepare whole chicken, I use the broth resulting from the stewing.)

       Prepare dumplings by either using a biscuit mix or make your own of about 1 C of white flour and 1 C of whole wheat flour, 1/4 C of oil or 2 T shortening.  Mix until cornmeal type consistency. 

     Add enough milk until the batter is thick and will slowly drop off the spoon.

     Drop by spoonful into the broth.  Hint: If you stir the spoon in the broth, the batter won't stick to the spoon.

     Don't worry that the dumplings look like they are cooking together. DO NOT over stir.  Take the back of the spoon and softly press the dumplings into the broth.

      Add some peas.

 
       Cover and let the dumplings "bake" a bit on low heat.

    Cut apart a dumpling to see if the batter is "baked."

    EnJOY some "hot" Chicken & Dumpling Soup.  You'll love the creamy soup the dumplings created.
   

I hear our Australian friends are suffering a heat blast while I sit here and enjoy some warm soup on a cold, snowy day in the mid south USA.

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