Creamy Chicken Dumpling soup

Oh.my.

This meal was a success

I might be one of the favorite things I’ve made lately

I LOVED my mom’s Chicken and Dumplings

always a favorite of mine as a kid

and this might even beat it!

Plus it was so easy to make

This is going to be my new go-to

when we are sick meal

My kids gobbled it up

but they said they could do without the chicken

that they prefer the dumplings

Ok,

maybe next time I’ll just skip the chicken and do dumpling soup

I guess that saves some $$ 

Mmmm… I think I am going to go have some leftovers now…

Ingredients:

2 cups of flour

1/2 tsp baking powder

1 pinch of salt

2 TBSP butter

1 cup of milk

2 Quarts of Chicken Broth

1 lb chicken (of course, I might just leave this out next time)

Cracked Pepper as desired

Pour the Chicken Broth into a stock pot and put chicken in there to cook. Bring to a slow boil. You can also just use already cooked chicken also, and put it in AFTER the dumplings go in. After the chicken is cooked, I shredded it. 

In a bowl, combine the flour, baking powder, and salt. Cut the butter into the flour with a fork or pastry blender. Add in the milk, mixing until dough comes together. With the broth at a slow boil, drop dumplings in, one at a time, stirring as you add them. No need to be precise about the size, just do them as big as you would like, about ping pong ball size or smaller, as they do expand!

Cook about 15-20 minutes, until they are cooked through. If using cooked chicken, add it now and heat through. The Broth will thicken as the dumplings cook and then add fresh cracked pepper as desired!

ENJOY!