Chicken and Dumplings

Ingredients:
2-3 split chicken breasts (4-5 if they're the thinner fillets)
8 cups of water
2-3 cloves garlic, finely minced
4-6 chicken bouillon cubes (to taste)
26 oz chicken stock
½ C all-purpose flour (can substitute corn starch or rice flour)
1 pkg (8 oz) dumpling noodles
14 oz (3 cups) frozen mixed vegetables
½ tsp coarse ground pepper
1 tsp tarragon
2 tsp kosher salt or to taste

  

Directions:
In a stockpot, add minced garlic and kosher salt to the 8 cups of water. Bring to a rolling boil. Add chicken breasts, let cook for at least 20 minutes or until cooked thoroughly through. Remove from pot and set aside in a covered container to cool. Keep water boiling; add bouillon cubes, tarragon, and pepper. Let boil until bouillon is dissolved. While water continues to boil, make a slurry by whisking flour together with chicken stock until flour is completely dissolved and there are no lumps. Set aside.

Add dumpling noodles to boiling water, let boil for about 7-8 minutes. Be sure to stir frequently so noodles don't stick to the bottom of the pan. Add frozen vegetables. Veggies will lower the liquid temperature significantly, so it will take at least 5 minutes before the liquid is boiling again. While liquid is warming up again, shred chicken using two forks to desired size & thickness.

Add to stock pot. Stir frequently. When liquid is at or near boiling again, add in stock/flour slurry. Stir constantly.

Once soup has reached boiling point, turn heat down to low.  Cover and let simmer for at least 20 minutes, stirring about every 5 minutes.  Ladle chicken & dumplings into bowls and serve hot.

Makes about 12 servings.  Soup can be stored in an air-tight container and frozen for up to 6 months.

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GBAdams
04/02/2014