Wicked men are overthrown and are no more, but the house of the righteous stands firm.
- Proverbs 12:7 NIV

Chicken & Dumpling Soup

Makes 20 to 22 Ladles

6 or 7 cups	Water
2	Chicken Breasts, thawed and cubed
1	Chicken bullion cube
1/2 cup	Chopped white or yellow onions
	DUMPLINGS (Below)
12 oz. can	Evaporated milk
1/2 tsp.	Garlic powder
1/4 tsp.	White pepper
1 tsp.	Parsley

Add the chicken and onion to the water and bring to a boil. (To get it to boil faster, use hot water and heat it on high until it begins boiling. Then turn the heat to a medium setting.) After the chicken has boiled for about 5 - 10 minutes, turn the heat to a lower setting and allow it to gently boil while you add ingredients.

While the chicken is cooking, make the dough for the dumplings.

When you are done making the dough, add the bullion cube and drop in rounded teaspoons of the dumpling dough. You may want to experiment with how much dough to use since the dumplings will double or triple in size. When all of the dough has been dropped, allow the soup to boil for another five minutes to cook the dumplings. Stir the soup and add the remaining ingredients, stirring after each addition.

Continue to simmer until the desired consistency is reached.

Tips
Here are some things to try:

	You may want to pour the broth through a cheese cloth in a sieve after the chicken has been cooked. Then pour the filtered broth back into the pot and return to a low setting to simmer.
	When boiling the chicken, do not over-cook or it will be tough.
	If you forgot to thaw the chicken, boil it for about five minutes. Be careful when cubing it since it will be hot. Also, do not be alarmed that the chicken is not cooked in the middle. It will finish cooking when you add it back to the boiling water.
	Left-over turkey or chicken may be used instead of the chicken breast. Reduce boiling time to five minutes.
	Regular milk may be substituted for the evaporated milk, but the soup will not be as thick. If you like your soup thicker, do not use as much regular milk as the evaporated, especially if it is skim milk.
	Be sure not to make sure the soup is boiling when you add the dumplings, so that they fully cook. Also, make sure that you do not let it simmer too long after the dumplings are added or they melt.
	The soup is very thick and creamy. If you do not like it thick, add more water at the beginning. (Adding milk later will dull the flavor.) It is also good to note that the soup will be even thicker if you have it for leftovers the following day.

Dumplings

Makes 1 Batch

3 tbsp.	Butter
1 1/2 cups	All-purpose flour
2 tsp.	Baking powder
1/2 tsp.	Salt
3/4 cup	Milk

In medium size mixing bowl, sift the dry ingredients together. Cut in the butter until the mixture looks like small crumbs. Slowly stir in the milk and mix well.

Tips

	You can always make a double batch if you decide you really like these. However, you may want to add more milk or water since the soup will become even thicker.
	When dropping the dumplings, make sure the water is boiling. Adding dumplings to a pot that is not hot enough will cause the dumplings to melt into the water by the time they are cooked.

You may choose to add an egg to the dumpling mixture to help the dumplings not melt away, but this will make them tougher.