Creamy Chicken Soup with Dumplings

spacer 2 Tbsp butter
1 lb boneless skinless chicken breast halves, cubed
12 oz can evaporated milk
1 can chicken broth
2 Tbsp butter
2 Tbsp sweet rice flour
1/2 cup milk
1 lb package frozen mixed vegetables
1 tsp poultry seasoning

3 Tbsp shortening
1 egg
1/3 cup buttermilk
1/2 cup rice flour
1/3 cup potato flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

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.

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Copyright © 1999 Joan Schraith Cole.
Updated April 16, 1999

Graphics from Ann-S-Thesia CD