CHICKEN SOUP AND DUMPLINGS

I'm still into cold weather dishes. We are buried in snow with no end in sight so consequently, I need comfort food. This dish is inexpensive and delicious. It's made with ingredients that I usually have on hand, so I can make it any time without prior planning. Sometimes instead of the dumplings I will add rice or pasta to make chicken soup. I hope this warms your tummy too.

CHICKEN SOUP AND DUMPLINGS

Soup:

8 c. chicken broth (You can use 8 c. water and 8 t. chicken bouillon if you don't have broth)
2 celery stalks, chopped
4 carrots, peeled and sliced
1-2 c. cooked chicken
1 small onion, chopped (1 T. dried onion)
1/2 t. seasoning salt
1/2 t. poultry seasoning
1 bay leaf
1/4 t. pepper

Combine ingredients and bring to a boil. Cook until carrots are almost done. you want them just a little crunchy because they will finish cooking while the dumplings are steaming. Add dumplings. Remove bay leaf before steaming dumplings. No one wants to find that in their bowl.

Dumplings:

1 c. flour
1 1/2 t. baking powder
1/2 t. salt
2 T. shortening
2/3 c. milk
1 egg, beaten

Combine dry ingredients. Cut in shortening with a pastry blender or use 2 knives. Mix until crumbly. Mix together egg and milk and then add to flour mixture. Stir only until flour is dampened. Dough will be lumpy. Drop by spoonfuls on top of boiling soup. Cover tightly, lower heat, and steam for 15 minutes without removing lid.

Variation: Instead of dumplings add 1 c. rice or pasta. Homemade noodles are great in this soup.