|4 cups||CHICKEN STOCK|
|3||Carrots, peeled & cut|
|2 cups||Shredded cooked chicken|
|1 cup||Unsalted cooked rice|
|1½ teaspoon||Baking powder|
|2 tablespoons||Chopped fresh parsley|
|½ cup||Skim milk|
Combine chicken stock, carrots, chicken & rice in Dutch oven; bring to boil. Add pepper to taste. Cover, reduce heat & simmer gently while making dumplings. Combine flour, baking powder, salt & parsley in bowl. Cut in margarine until it looks like coarse cornmeal. Stir in milk with fork to make soft dough. Do not overmix. Drop by teaspoonfuls into chicken soup. Simmer gently 10 minutes, uncovered.
Cover & simmer gently 10 minutes longer. Serve soup & dumplings at once. Wine Suggestion: Chardonnay.
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