My family loves my chicken and dumplings soup. I don’t always do them this way. But we do prefer them like this better!
2CUPS all purpose flour
1/2TSP baking powder
1TSP parley
2TBSP cold salted butter/maragine, cubed
1CUP milk
In a bowl, combine flour, parsley and baking powder. Then add in cubed butter/maragine.
I use my fingers to work in, or you can use fork or pastry cutter.
Pour in the milk. Mix it all together.
Put generous amount of flour on counter. Place dumpling dough on the counter and dust it with more flour.
With a rolling pin, roll the dough out to about 1/4″ thickness.
Using a knife or a pizza cutter, start cutting out your dumplings into strips, then squares.
Dust dumplings with a bit more flour. The extra flour will help keep them from sticking but will also thicken your soup. Bring your soup to light boil. Throw them all in, cover. Cook for 20-25minutes covered.
We were feeling like soup today. We made 2. Chicken & Rice. Chicken & Dumplings
