Creamy Chicken Soup with Dumplings
Melt butter in Dutch oven over medium-high heat. Add chicken; cook 5 to 8 minutes or until chicken is no longer pink, stirring occasionally.
Sift the dumpling dry ingredients into a small bowl. In a larger mixing bowl, put in the shortening. Beat in the egg. Stir in the buttermilk alternately with the sifted dry ingredients. Do not overbeat. This will be a fairly stiff dough.
In a small saucepan, melt butter and blend in the sweet rice flour, adding a small amount of the chicken stock. Stir in the rest of the chicken stock. Add the milk and simmer a short while.
Pour milky chicken stock into the Dutch oven with the chicken, and add evaporated milk, vegetables and poultry seasoning; mix well. Bring to a boil, stirring frequently.
Quickly drop dough by 8 small spoonfuls onto the boiling soup. Sprinkle top of dumplings with paprika. Cover tightly. Reduce heat to simmer, and cook without peeking for 20 minutes.
Updated April 16, 1999