What's for Dinner?

Chicken and Dumpling Soup

This may not look very pretty, but it does taste pretty...good that is! A lady that Phil works with, knows I like to cook, and gave him a recipe for me to try. She says it's one of her favorites. I decided to tweak it a bit...I didn't have all the ingredients it specifically called for, including potatoes and barley, so I improvised a bit, adding dumplings cut into "fall" shapes and rice instead of the barley.

It turned out to be a perfect "fall" recipe...especially for those of you in the colder climates! My kids all loved it, including Brooklyn, who hates all vegetables so if you're interested in trying something new...

1 cube butter

3 ribs of celery (chopped)

3 carrots (chopped)

3 cloves garlic (chopped)

1 Zuccini (chopped)

Salt and Pepper (to taste)

1/2 tsp garlic salt

Montreal Steak Seasoning (to taste)

1 1/2 cup chicken broth

3 large chicken breasts

1 cup minute rice

Dumplings (recipe follows)

In a large pot melt 2-3 Tbs. of butter over medium heat. Add all the vegetables, stirring occasionally, until vegetables soften, about 10 minutes. Add broth. Cover; simmer 10 minutes. Cut chicken into 1 inch cubes. In a frying pan melt remaining butter and garlic salt over medium high heat. Fry the chicken in the butter mixture until chicken is done and browned on sides. Add chicken, 6 cups water, rice, dumplings, Salt and Pepper, and Montreal Steak Seasonings to taste. Place the lid on the pot and allow to simmer. Approximately 10 minutes, or until rice is tender and dumplings are floating on top. Makes approximately 8-10 servings.

Dumplings

1 egg

1/2 tsp salt

1/2 tsp baking powder

1-2 cups flour

2 Tbs cold water

(this should make a very stiff dough) Roll the dough out thinly and cut into squares or shapes.