1 cup diced carrots
3/4 cup chopped celery
1/2 cup chopped onion
6 cups water
6 chicken bouillon cubes
1 - 1 1/2 lbs chopped chicken, cooked (or one can)
1 tbp. Italian seasoning
Dumplings:
1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1 tbsp sugar
1 tsp salt
3/4 cup milk
Roux:
2 tbsp butter (I use olive oil)
3 tbsp flour
2 cups of water
1. Prepare the soup by combining all the ingredients. Bring to a boil, stirring occasionally until vegetables are soft.
2. Mix all the ingredients for the dumplings and drop by tablespoon into the boiling water. Cover while boiling for three minutes.
3. For roux, melt butter (or oil) and whisk flour into it. Cook over medium until lightly browned. Add 2 cups of water, whisking until blended and thickened . Stir mixture into soup and simmer for another 2 minutes.
