CHICKEN AND DUMPLINGS

(feeds a lot)

4 quarts chicken stock, which you already made with a whole chicken (or store-bought)

Chicken that is left from stewing a whole chicken

3 large carrots, peeled, trimmed and sliced about a quarter-inch thick

A pot that can handle 5-6 quarts of boiling soup

Boil the stock and carrots together until the carrots just begin to soften. Add the chicken, quickly mix up the dumplings, and be sure this comes to a rolling boil as you make the dough.

Dumplings:

You can use 2 cups of Bisquick or Pioneer baking mix, plus 3/4 cup of milk stirred in gently,    

OR

You can make your own:

1 ½ cups flour

2 teaspoons baking powder

½ tsp salt

2/3 cup milk OR 1 cup buttermilk

3 T melted butter

1 egg, beaten

Thoroughly stir together all dry ingredients. Add wet ingredients and stir just until all is moist; don’t stir a lot or they won’t be fluffy. Bring the soup to a rolling boil and drop the dough by large teaspoons into the pot. When all is gone, cover, check for a rolling boil, then lower the heat and let it simmer 12-15 minutes. Check at 12 minutes to see if the dumplings are fluffy inside. Serve immediately, but remember how long its been boiling—it will be HOT! Don’t burn your tongue.