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Cream of Chicken Dumpling Soup

Cream of Chicken Dumpling Soup

6 to 8 quarts chicken stock
4 to 5 medium carrots, diced
5 celery sticks, diced
1 medium onion, diced
Bring chicken stock to a boil. Add vegetables and cook until they are tender.

Make a pot of dumpling from your favorite store-bought mix.

Make rue from cornstarch and flour and butter - ½ pound of butter or margarine, melted. Add cornstarch to melted butter until it turns into dough. Add it to the soup slowly, mixing to desired thickness. Add one pound diced cooked chicken to stock and add your dumplings. Simmer until the dumplings are cooked. Let stand 5 minutes before serving.

Peanut Butter Pie

3/4 c peanut butter
½ c powdered sugar
1 – 8oz. bar of cream cheese (softened)
2 – 9 oz. tub of Cool Whip (thawed)
1 – pie crust (baked and cooled – pre-made graham cracker crusts work very well)

Mix peanut butter, sugar and cream cheese in a bowl. Add one tube of Cool Whip and mix well. Place the mixture into a pie shell. Top pie with more Cool Whip. Refrigerate at least 2 hours before serving.