Chicken Herb Dumplings
LINDA ROSS PEDERSEN
ingredients
- 3 cans (14 oz. ea) chicken broth
- 1/2 can cream of chicken with herb soub
- 1 cup self-rising flour
- 3 tbps. shortening
- 1/3 cup buttermilk
- 1/2 teas. coarsely ground black pepper
- 3 tbls. butter or margarine
- 1/4 cup milk
- 1 1/2 to 2 cups coarsely
- chopped cooked chicken
directions
- 1
Combine broth and soup in large soup pot. Heat to a rolling boil.
- 2
While broth is heating, make the dumplings. In a flood processor, combine flour, shortening and buttermilk. Process until a dough forms. Remove onto a well-floured surgace. Knead more flour into dough until you get a stiff dough. Roll teh dough thin. Cut into strips about 1 1/2 inches wide. Cut or tear strops into several pieces and drop into boiling broth. Stir and reduce heat to low. Cover pot and cook about 6 minutes. Remove lid and let mixture continue to bubble. Add black pepper, butter, milk and chicken. Cook until slightly thenckened. It will thicken more as it cools.
Source: TasteBook
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