Chicken soup with parsley dumplings

Yield: 1 Servings

Measure Ingredient
4 cups CHICKEN STOCK
3 Carrots, peeled & cut
2 cups Shredded cooked chicken
1 cup Unsalted cooked rice
Pepper
Dumplings:
1 cup Flour
1½ teaspoon Baking powder
¼ teaspoon Salt
2 tablespoons Chopped fresh parsley
2 tablespoons Margarine
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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