• 2 Chicken breast boneless skinless, diced or shredded
  • 4 cups chicken broth
  • 2 cups milk
  • 1/4 cup onion, diced
  • 1/4 cup carrot, diced
  • 2 bay leaves
  • 1/2 cup mushrooms (I used 2 cans)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • Dumpling's
  • 1 cup plus 2 tablespoons flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Pinch of nutmeg
  • 1 egg
  • 1/2 cup buttermilk

Description

Chicken Mushroom Dumpling Soup






Directions

  1. In large soup pot add... butter, onion, carrots, mushrooms and salt.
  2. Saute until onion is translucent and stir in flour, continue stir for 2 minutes and slowly pour in chicken broth and keeping stirring until well blended.
  3. Add bay leaves and milk and simmer.
  4. In small bowl buttermilk and egg and whisk.
  5. In med bowl add flour, salt, nutmeg and baking powder and mix together.
  6. Slowly add milk and egg mixture to the dry ingredients and mix.
  7. Drop into soup using a spoon.
  8. let simmer for 45 minutes and ladle up baby!