Chicken & Dumpling Soup, 11/13/13
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.