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Copyright 2012

Pennsylvania
Kayaking and Canoeing Group

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Recipe In Development

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Ingredients

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Chicken Stew Mixture

• 2 Skinless/Boneless chicken breasts; diced
• Water
• 1 Carrot; diced
• 1 Stalk of Celery; diced
• 1 Small Onion; diced
• 2 Chicken Bouillon Cubes
• Black Pepper
• Salt
• Italian Seasoning

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Dumpling Dough Mixture

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1/2 cup milk or buttermilk (maybe powdered or condensed?)

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Alt Dumplings Mixture

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 egg
• 1 cup milk

In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.

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Preparation

Place diced chicken breasts, bouillon cubes, carrot, celery, onion, two cups of water and seasonings in dutch oven and simmer until chicken is cooked and vegetables tender (20 minutes?).

Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.

Drop dumpling dough by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.