Ingredient:
1 1/2 cups shredded cooked chicken
1 medium carrot, cut diagonally into 1/2-inch-thick slices (about 1/2 cup)
1 celery rib, halved lengthwise, and cut into 1/2-inch-thick slices (about 1/2 cup)
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
3/4 cup Gold Medal all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp pepper
1/3 cup milk
1 tbsp butter
1 carton (32 oz) Progresso chicken broth
Method:
In medium bowl, mix chicken, carrot, celery and parsley.
In small bowl, mix flour, baking powder, salt and pepper.
In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.
In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in chicken mixture and dumplings. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
To freeze: Mix chicken, carrot, celery and parsley in 1-quart resealable freezer plastic bag. In small bowl, mix flour, baking powder, salt and pepper. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.
Transfer to 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in contents of both bags. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
1 1/2 cups shredded cooked chicken
1 medium carrot, cut diagonally into 1/2-inch-thick slices (about 1/2 cup)
1 celery rib, halved lengthwise, and cut into 1/2-inch-thick slices (about 1/2 cup)
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
3/4 cup Gold Medal all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp pepper
1/3 cup milk
1 tbsp butter
1 carton (32 oz) Progresso chicken broth
Method:
In medium bowl, mix chicken, carrot, celery and parsley.
In small bowl, mix flour, baking powder, salt and pepper.
In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.
In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in chicken mixture and dumplings. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
To freeze: Mix chicken, carrot, celery and parsley in 1-quart resealable freezer plastic bag. In small bowl, mix flour, baking powder, salt and pepper. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.
Transfer to 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in contents of both bags. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
