So, what you have is a can of chicken noodle soup when what you really want is a hearty meal of chicken and dumplings? No problem! In just 15 minutes you'll have it!


Chicken and Dumplings

Use a fairly large pot for this, a bit bigger that you what you'd use to heat up that can of chicken noodle soup. Dump the soup into the pan and add a can of water just like it says on the label. Start it heating up over a low flame; you'll want it simmering when it's time to add the dumplings.

In a mixing bowl, combine 1 cup of flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Plop in 1-1/2 tablespoons of shortening and mix it up with the flour mixture. (A pastry blender is convenient for this but you can smoosh it around with a spoon and get it fairly well mixed.) Stir in 1/3 cup of milk to make the dough.

Clean your counter (or cutting board) and sprinkle some flour down. Dump the dough onto your flour surface and flatten it. Fold it over four or five times; that's all the kneading it needs. Roll the dough or pat it flat until it's about 1/4 inch thick. With a sharp knife cut the dough into strips 1/2" or so wide.

Is the soup simmering yet? When it is, drop in the dumplings. The dumplings will need to cook for about 10 minutes so now you have time to tidy up the flour that you spilled on the dog. Stir the stuff every few minutes to keep it from sticking and to help keep the dumplings from sticking together. As the dumplings cook they'll thicken the broth into a nice, thick, very flavorful gravy.

If you want to have more chicken meat in the dish, add a small can of precooked chicken to the mix, broth and all, when the dumplings are just about done. You just want to heat up the meat; if you boil it too long, it will dry out.

That's all there is to it! You'll get four servings or so with this recipe.

Enjoy!