Monday, June 13, 2011

Feather light dumplings

I was feeling under the weather the other day and this was the cure! The only way to make this is to have homemade chicken broth - it makes all the difference, as it's really the only thing that flavors this dish. Whenever I have a roasted chicken I freeze the leftover bones in a bag and when I have a bunch I simmer them to make broth. All you have to make then are the dumplings.

Chicken and Feather Dumpling Soup serves 4

Leftover cooked chicken cut into bite sized pieces
about 6 cups good homemade broth
3-4 carrots cut into rounds
1 cup flour
1/2 cup fresh bread crumbs (put a couple slices white bread in a blender)
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup milk
1 egg beaten
2 tablespoons melted butter

Bring broth to boil and add carrots. Mix dry ingredients in a bowl, then in a small bowl mix the milk, egg and butter and then add to dry to make a stiff batter. Drop spoonfuls of the batter into the bubbling broth, cover and steam for 20 min. Add the chicken and let warm through - s&p to taste and serve.

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