Chicken:
2 chicken breasts (~1.5-lb)
salt, pepper
2 tsp. chicken bouillon
Dumplings:
2 c. flour
1/2 tsp baking soda
1/2 tsp salt
3 tablespoons shortening
3/4 c. milk
Optional:
1/2 c. peas
1/2 c. corn
Cook chicken in 2 quarts of water with 1 tsp salt and 1/2 tsp pepper. When chicken is cooked through, remove from water.
Add 2 tsp chicken bouillon to the hot water; cover and set aside.
Cut chicken breasts into bite size pieces and set aside.
Dumplings: Mix dry ingredients. Cut in shortening until it resembles coarse meal.
Add milk using fork to mix until moistened. (At this point, bring the chicken broth back up to a boil.)
Lightly flour a clean surface and pat dough to ~ 1/2-inch thickness. Cut dough into 1-in by 1/2-in strips.
Drop into boiling broth. Reduce heat to medium-low. Cook 8-10 minutes of until desired consistency, stirring occasionally.
Stir in chicken and vegetables. Increase heat; simmer about 10 minutes.
Serve hot with rolls and a salad.
No comments:
Post a Comment