Submitted by Wilda Pitts, Cross Timbers, Mo.
• 6-8 C chicken broth
• 2 C chopped celery
• 2 C sliced carrots
Cook in a stock pot until veggies are tender
Dumplings:
• 2 C flour
• 2 Tbsp melted butter
• 1 tsp baking powder
• Pinch of salt
• 1 C milk
Mix dumpling ingredients together. Turn onto floured surface and work in enough flour to not be sticky. Roll 1/4 inch thick. Cut into 1-inch squares. Have broth boiling and add dumplings a few at a time. Cook about 5-7 minutes. Add 2 cans of cooked white chicken meat or cooked shredded chicken and cook a few more minutes.
