Chicken & Dumplings

Chicken & Dumplings

2 cups of cooked and shredded chicken
1 quart of seasoned chicken broth
1 large bag of frozen mixed vegetables (standard or your favorite blend)
2 to 3 Tablespoons of flour (or cornstarch) to thicken the broth if necessary
1 cup milk

Dumplings:

1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 Tablespoons oil

Transfer the seasoned broth from your crock pot to your stovetop soup pot. Bring broth to a gentle boil and add the veggies and the shredded chicken. Return to a gentle boil and reduce to a steady simmer. Mix up the dumpling batter and drop into the broth in small spoonfuls. Cover tightly and simmer 10-12 minutes. No peeking. Transfer the finished dumplings to individual soup bowls and give the broth a stir. It is usually thick enough but if you feel it needs more put a couple tablespoons of flour into a glass jar with a tight lid and add about a cup of milk. Put on the lid and give it a good shake to mix. Pour this mixture slowly while stirring into your stew to thicken it. Simmer about a minute to finish the cooking process. Ladle the stew over your dumplings and serve.