This meal has been a family favorite for many years. A hearty, comforting meal, it’s great for a cold winter night. Many years ago, a friend shared her recipe for dumplings and I’ve been making them that way ever since.
2 cups cooked chicken, shredded (I use leftover chicken if I can)
1 cup carrots, chopped
½ onion, diced
Salt & pepper, to taste
½ cup rice, uncooked
All purpose flour
Put all ingredients except rice, eggs & flour in large pot. If you don’t feel you have enough liquid add water until desired consistency. If you add water you may want to add chicken bouillon or base to bring the chicken flavor back to where you want it.
Simmer until all vegetables are tender, approximately 2 hours or so. Add rice and continue to cook until rice is tender.
To make dumplings:
Break eggs into a medium sized bowl and add flour by tablespoons until the ‘batter’ is firm enough that it slowly drips off your spoon. If it becomes too thick you can add a little water to bring it to the proper consistency. Add salt & pepper to taste.
Add dumplings by teaspoonful to soup, placing so that they are beneath the broth. Cover and cook on medium-high heat about 5 minutes until dumplings are cooked through. Serve & eat!
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