Recipe of the Week #5

Chicken Noodle Soup and Dumplings

2 quarts water

4 cans chicken broth

2 chicken breasts

Bring to boil and simmer until chicken is cooked through. Remove chicken and chop into bite size pieces.

Meanwhile chop desired amount of carrots (I use about 20 baby carrots)

and 3 stalks of celery, add to chicken broth. Simmer until vegetables are tender. Add chicken back into soup and add egg noodles. I like the Grandma's Brand egg noodles (found in the freezer section) or you can use homemade ones. (I'll post that recipe another time). While noodles are cooking make the dumplings:

Bring to boil 1 cup milk, 1/2 cup butter, 1/2 teaspoon salt.

Add 1 cup flour all at once, and mix well. Add three eggs, one at a time, mixing each one in well. Spoon dumplings into soup by rounded spoonfuls, when the dumplings start to float they are done.

This is one of my families favorite soups, and they fight over who gets the most dumplings!