Chicken and dumpling soup
4 chicken breasts
32 oz of chicken broth plus 1 14.5 oz can of chicken broth
1 bag of frozen peas and carrots
Salt and pepper to taste
Dumplings
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3 TBSP butter or margarine melted
3/4 cup milk
1/4 cup minced parsley
Combine chicken breasts, broth, and peas and carrots in a pot. Bring to a boil and simmer for 30 minutes covered. Add salt and pepper to taste. Put all dumpling ingredients into a mixing bowl and combine. Place small tablespoons of the dumpling batter into the soup cover and cook for 8-10 minutes until fluffy and cooked.