Chicken & Dumplings

Ingredients: 3 cups chicken broth or water ¼ cup Flour 1 teaspoon salt ½ cup cold water 1 onions, chopped   2 stalks celery, chopped 3 carrots, sliced thin German Style Dumplings: 1/2 teaspoon poultry seasoning 1 egg 1/2 teaspoon ground black pepper ½ tsp. salt 1 ½ - 2 cups of cooked chicken, shredded or diced Add enough flour to form a soft dough

Directions: In large, heavy pot, combine broth, salt, onion, celery, carrot, poultry seasoning, pepper, and chicken. Cover and heat to boiling, reduce heat and simmer 15-20 minutes until carrots are tender. Combine ¼ c. flour with ½ cup water mix until smooth. Then add to chicken mixture. Heat until mixture boils and thickens, STIRRING CONSTANTLY.

Traditional Style Dumpling Option: Prepare German Style Dumplings: Mix 1 egg, ½ tsp. salt and enough flour to form a soft dough (think cookie dough). Drop rounded teaspoonfuls of dough on top of hot mixture. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes. Traditional Style Dumpling Option: 1 1/2 cups all-purpose flour 1 tsp. dried parsley ½ tsp. salt ½ tsp. dried oregano 1 tsp. baking soda 3 Tbsp. butter 2 tsp. baking powder ¾ c. milk

American Style Dumpling Option: In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter. Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

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