Soup
Made veggie chicken soup with dumplings. My best dumplings yet, turned out great. Onion, potato, carrot, celery, red bell pepper, garlic, thyme, chicken broth and, though I don’t care for actual chicken in soup, everyone else likes it so I thought I might as well use up two freezer-burned chicken breasts. Dumplings are 1c flour, 2 tsp baking powder, salt, pepper, 1 beaten egg, 1/4c milk, 1 tbsp melted butter. Make a stiff but sticky dough, drop by small spoonfuls (small! they swell!) into gently boiling soup, boil for 18 min with lid on.