Chicken Dumpling Soup - Rolled dumplings for Chicken Soup

1. 1

   Mix all but chicken stock with a pastry blender until resembles corn meal.

2. 2

   Slowly add chicken stock until all sticks together.

3. 3

   knead on lightly floured counter

4. 4

   Roll out a fistful at a time as thin as pie crust.

5. 5

   Cut into one inch wide strips, and place on floured cookie sheet and between wax paper.

6. 6

   freeze overnight.

7. 7

   Remove from freezer and cut into two inch pieces; drop into freezer bag for future use.

8. 8

   TO USE: Drop into rapid simmering soup: and cook covered for 25 minutes without peeking.

* Per serving · 4 servings · Values may vary.

No additional tips available.