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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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