This recipe warms your soul on a cold winter night. Your standard chicken soup with a little twist. Every time I make it I think of warm hugs, snow, and love from Grandma. The amounts of each depend on your taste and how many you plan to serve.
- Precooked chicken-diced (you can use uncooked but some times it leaves a film on top)
- Carrots, celery, or other vegetables you like
- Minced garlic, chopped onion, salt and pepper to taste(be careful with salt as chicken broth can be quite salty)
- Chicken Broth mixed 2/3 to 1/3 with water
- Cook all of the above ingredients on medium until it boils
- Cut butter or shortening the size of a walnut with 2 cups flour, a little salt, pepper and garlic powder (I usually make a double batch for six to eight people), mix in water until dough pulls away from the bowl…may be slightly sticky. Knead dough (five to six turns only so your dumplings won’t be stiff). Roll thin and cut into 1″-2″ squares. Drop into boiling water and stir frequently so dumplings won’t stick together. Cook for 15 minutes longer.
- I like to add a little corn starch mixed with water at the end so the soup is a little more creamy.
- Serve with rolls (there’s a yummy recipe I submitted earlier) with lots of butter!
Trego's Mountain Ear 