| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soups |
1 |
Servings |
INGREDIENTS
| 4 |
c |
CHICKEN STOCK |
| 3 |
|
Carrots, peeled & cut |
| 2 |
c |
Shredded cooked chicken |
| 1 |
c |
Unsalted cooked rice |
|
|
Pepper |
|
|
Dumplings: |
| 1 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Margarine |
| 1/2 |
c |
Skim milk |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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