Dumplings in chicken soup

Dumplings

2 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda -optional
2 eggs
2 tbs butter

1. Add butter, eggs, sour cream and salt. Mix well.
2. Add flour and baking soda. If needed add milk to make dough the consistency of mashed potatoes.

**Do not overmix or dumplings will be tough**

Chicken soup
250g skinless chicken breast
1 onion quartered
2 celery ribs (cut in 3 inch pieces)
2 carrots (cut in 3 inch pieces)

1. Put the chicken in a large pan and cover with water.

2. Cook about 30 minutes over medium heat until chicken is done.

3. Remove chicken from pot and cool chicken. Strain stock.

4. Shred the chicken when cooled. Return to stock, add vegetables and cook until vegetables are cooked.

5. When vegetables are cooked in broth, bring to a boil and add dumplings.

6. Use a teaspoon, they should be quite small. Add all the dumpling mix and cook another 15 minutes or until dumplings rise to the top.