Chicken Dumpling Soup Texan Style

One of my favorite dishes to make when the weather is cooler. It doesn’t take long; it’s filling — something even the kids like to eat without any arguing.

Ingredient

• 2 C. Chicken
• ½ C. Celery
• ½ C. Carrots
• ½ C. Onions
• 1 stick butter
• ¼ Can Evaporate milk
• 1 tbsp Parsley
• 1 tbsp Basil
• Dash Salt
• Dash Pepper
• 1 tbsp Creole Seasoning
• 2 tsp Poultry Seasoning

1. In a large pan boil chicken in water, I normally use leg quarters (cheaper). Now that the chicken has cooked for about an hour, I take out to cool.
2. Next, I cut up the celery, carrots, onion add to the broth, let them cook till they get soft.
3. When I have finished removing the meat from the bones, I add the meat, butter, and evaporated milk along with the spices basil, parsley, salt, pepper, creole, and poultry seasoning.
4. Add water if more is needed.
5. Stir let boil.

Dumplings

• 2 C. Flour
• 1 ½ Tbl. Baking Powder
• Dash SaltDash Pepper
• 1 tsp. Basil
• 4 tsp. Butter
• 2/3 Can Evaporated Milk

1. In a bowl, add flour, baking powder, salt, pepper, basil, butter, evaporated milk. Mix well; then, I divide it into sections. I pat out on top of my floured cutting board. I cut into small pieces; then I place it into the boiling water. (I don’t like my dumplings thick)
2. I let the dumplings cook for about 45 minutes.
3. Then I turn off the stove, letting them sit for about 15 minutes till it cools a bit before serving, makes six bowls (depending on size).