Chicken and Dumpling Soup

I have tried Chicken Dumpling soup before, but the dumplings never turn out and it turns into Chicken Stew. Here is a recipe that anyone can do, just as long as they cover they pot and do not peek for 20 minutes.  Good luck with the not peeking and if you do peek, enjoy your Chicken Stew.


Ingredients:
1 Fryer Chicken


Soup:
10 Cups Water
6 Cubes Chicken Bouillon
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
6 to 8 Total Cups of any vegetables that you like.  
          I have used the following:  Corn, Peas, Green Beans, Carrots, Celery, Potatoes, Onions.  Use your imagination.
2 tsp minced Garlic
1/2 tsp fresh ground black pepper


Dumplings:
2 Cups Flour 
1 tsp salt
4 tsp baking powder

Shred the Chicken

1 egg, beaten
2 TBLS melted Butter
2/3 Cup Milk


Directions:
Day 1 (or early in the morning) - Roast the chicken seasoned with salt and pepper at 300 F for about 2 hours.  Let chicken cool slightly.  Remove meat from bones and shred the meat.  Put in container to refrigerate.  Save the juice in a separate container in the frig.

Simmer the soup

Day 2 - 
Soup - Remove the juice and chicken from the frig.  Skim the fat from the top of the juice.  Add the chicken, juice and other soup ingredients to large stock pot with a lid.  Simmer soup on low, covered, for about 3 or so hours, stirring occasionally.

Sift dry ingredients for dumplings

Dumplings - About 30 minutes before serving, mix dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make a moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without for 20 minutes until the dumplings are done. Do not lift the lid during the cooking process.  Seriously, do not peek, as tempting as it may be.  Just sit back pour a glass of wine and sit on the couch for 20 minutes.

Drop Dumpling in Soup