Ingredients

CHICKEN & BROTH

• 2 lbs. froze chicken breast
• 1 onion
• 1-2 thinly diced carrots
• 3 stalks diced celery
• 8 cups water
• salt & pepper to taste
• 1 tablespoon parsley
• two tablespoons of chicken base or boulion

DUMPLINGS

• 2 cups self-rising flour
• 2 eggs (beaten)
• 1/3 vegetable oil
• 1 cup milk

Combine all ingredient together (milk a little at a time) with a fork or pastry cutter until dough is soft but not sticky.

THICKENING

• 4 tablespoons cornstarch
• 1 cup milk

Mix cornstarch in milk until all lumps are gone.

Instructions

1. Combine chicken, onion, carrots and celery in a large pot. Season to taste.
2. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings and thickening.
3. Remove chicken from broth and chop or shred.
4. Pour cornstarch and milk into broth and stir until blended.
5. Gently add dumplings to broth by rounded teaspoon until all are in (baptizing all of them J) Do NOT STIR. Simmer 15-20 minutes or until fluffy and tender.
6. Return chopped chicken to the broth and heat about 2-3 minutes or until heated through.
7. Sprinkle parsley across the top and serve, Yumm!!!!