Soup:
2 chicken breasts
6 cups of water
3 cups of chicken broth
2 handfuls of baby carrots
3 stalks of celery, chopped
1/2 a white onion
2 cloves of garlic, peeled and chopped
Dumpling Mix:
2 cups of flour
2 teaspoons of salt
1 1/2 cups of chicken broth
Combine all soup ingredients in a stock pot (leave chicken breasts whole for now). Bring to a boil. Once chicken in white and tender, remove from pot and cut into cubes. Bring boil down to a simmer then place chicken back into the pot.
Meanwhile, combine dumpling ingredients in a small mixing bowl. Once mix in even, take a small ice cream scoop and scoop out the dumplings and place them in the stock pot with the rest of the soup.** Cook for about 15 minutes or until dumplings are cooked all the way through. Then serve!
**Tip!** Spray the ice cream scoop with cooking spray so the dough doesn't stick to the scoop! Easier clean up!
