Chicken & Dumplings

This recipe comes from my food storage cookbook, which tries to encourage the use of wheat flour as much as possible. I'm sure you could use only white flour.

Soup

4 skinless, boneless chicken breasts

1 cup celery, chopped

1 cup carrots, chopped

1 onion, diced

2 teaspoons salt

1/2 teaspoon pepper

2 teaspoons dried parsley or 2 tablespoons fresh parsley, minced

2 teaspoons dried thyme

1/2 teaspoon dried rosemary

Dumplings

1 cup white flour

1 cup wheat flour

1 teaspoon salt

3 teaspoons baking powder

2 teaspoons dried parsley or 2 tablespoons fresh parsley, minced

1/4 cup butter or margarine

3/4 cup milk

Place soup ingredients in a stockpot and add enough water to cover. Bring to a boil. Reduce heat and simmer for 20 minutes. While soup is simmering, make dumplings.

For dumplings, combine flours, salt, baking powder, and parsley in mixing bowl. Cut in butter with pastry cutter until dough looks like coarse crumbs. Stir in milk and mix with a fork just until dough is moistened and holds together. Gently roll dough into 2-inch balls with the palm of hands. Makes about 15 dumplings.

Take each chicken breast out of soup and chop with a knife and fork on a cutting board. Return chopped chicken to soup. Drop dumpling balls into the simmering broth. Cover and continue to simmer for 20 minutes without lifting the lid. To serve, ladle soup into soup bowls making sure each serving gets a couple of dumplings. Delicious! Serves 6.