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      Chicken & Dumpling Soup, 11/13/13

      Michael Lanari

      Kitchen & Bath Concepts

      3 cans chicken broth

      2 cups milk

      3/4 cup flour

      3 cups egg noodles

      Approx. 1/2 lb. chicken breast meat (fresh cooked or canned)

      Salt and pepper to taste

      In large sauce pan whisk cold milk and flour together; add chicken broth.
      Bring to slow boil; add noodles and chicken.
      Cook approx. 20 minutes until noodles are tender.
      Salt and pepper to taste.

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