Camp MiVoDen’s “Chicken” Noodle Soup & Dumplings
Ingredients
- 6 C. Egg Noodles – Cooked with salt or 1/2 C. McKay's chicken seasoning
- 6 ½ Tbsp Dry Onion Flakes or 2-3 chopped fresh onions, sauteed in butter till clear
- 1 ½ C. Margarine or Butter
- 1 ½ C. Flour
- 6 ½ Tbsp McKays Chicken Seasoning or equivalent
- 3 Qts Whole Milk
- 6 C. “Chicken” Pieces – diced (FriChik)
Add As Desired
- Fresh Parsley – chopped
- Red Pepper Flakes
- Green Onion tops – chopped
- Celery – Sliced
- Carrots – Chopped or Sliced
Bisquik Dumplings
- 2 C Original Bisquick
- ⅔ C Milk
Instructions
- Melt margarine or butter in pan and add flour, cooking for about 2 min.
- Add milk and McKays seasoning, whisking till smooth.
- Add onion flakes or sauteed onion.
- Then add the remaining ingredients.
- Simmer until veggies are soft.
- Add cooked noodles of your choice. (We like to use egg noodles)
To make this recipe into Chicken and Dumplings
- Add sliced carrots and omit the noodles.
- Stir dumpling ingredients together gently until a soft dough forms.
- Drop by spoonfuls onto boiling soup; reduce heat. Cover surface of the soup with dumplings.
- Cook uncovered 10 min; cover and cook 10 min more until dumplings are dry when tested with a toothpick.
- Can also be made with real chicken and chicken stock.
