Chicken Dumpling Soup - Rolled Dumplings for Chicken Soup

1. 1

   Combine all ingredients in a large bowl and blend with pastry blender until resembles corn meal.

2. 2

   On floured surface, knead until smooth.

3. 3

   Roll out a large fistful at a time as thick as pie crust and slice into strips.

4. 4

   On a large cookie sheet.

5. 5

   line strips, layoring between wax paper and sprinkled flour.

6. 6

   Set cookie sheet in freezer over night.

7. 7

   Remove; cut into pieces and package into freezer bags.

8. 8

   Drop desired amount into rapidly simmering broth or soup and cook covered for 25 minutes without peeking.

* Per serving · 4 servings · Values may vary.

No additional tips available.