Wednesday, April 23, 2008

Chicken & Noodles & Dumplings


  • ¼ teaspoon pepper
  • 3 cups chicken broth
  • 6-8 baby carrots, sliced or diced
  • 2 teaspoon minced onion
  • 1 cup egg noodles
  • 1 can cream of chicken soup (can use homemade)
  • 1 can cream of mushroom soup
  • 1 ½ cups water
  • 1 cup milk
  • 1-2 cooked chicken breasts, chopped
  • ½ cup celery, chopped

Bring broth and water to boil. Add carrots, pepper, celery, and onion and cook on medium heat, covered, for 10 minutes. Add noodles and continue cooking for 8 minutes, covered.

Mix soups and milk together in separate bowl. Reduce heat to low and add soup mixture. Add chicken. Heat through on low (do not boil) about 5 more minutes. Add dumplings to soup at this time (see recipe below for instructions.)

2 cups flour (I use whole wheat flour when I can)
3 teaspoons baking powder
1/2 teaspoon sea salt
1 tablespoon olive oil
1 cup water or milk

In a large bowl combine flour, baking powder, and salt. Cut in oil until blended, add milk or water, slowing stirring to make a soft dough.

Scoop 1/2 cup dough for each dumpling into soup or stew, cover and steam for 10-15 minutes or until dumplings are done.