Today you can take a lot of short cuts when making this dish by purchasing rotisserie chicken and canned broth. When eating this dish you can’t help but feel nostalgic thinking about your childhood and a bond to our great heritage.
6 cups chicken broth 2 cups shredded cooked chicken 2 carrots diced 1 celery rib diced 1 tablespoon Litehouse Instantly Fresh Red Onion 1 teaspoon Litehouse Instantly Fresh Garlic ½ cup flour 1 teaspoon Litehouse Instantly Fresh Parsley ¼ teaspoon baking powder ¼ teaspoon salt ¼ cup milk
1. Pour the chicken broth into a large stock pot and add in the carrots, celery, onion, garlic and chicken. Simmer on medium low for 10 minutes. 2. While the soup simmers, mix together the flour, parsley, baking powder and salt. Add in the milk and stir to combine. 3. Bring the soup to a boil and drop the dumpling mixture into the boiling soup by teaspoonfuls. Continue to cook for 10 minutes before serving.