Another convenient recipe for using up leftover chicken (or turkey.) From the Better Homes' New Cook Book 1993 issue with a few updates and changes. Feel free to substitute ten ounces of frozen mixed vegetables for the carrots, green beans and corn.
SOUP: In a large sauce pan combine 2 1/2 cups chicken stock, vegetables, onions, herb, garlic powder and black pepper.
Heat until very hot but not boiling.
Whisk together the milk and flour. Stir into the vegetable mixture. Stir in the cooked chicken.
Cook and stir the soup on low-medium to medium heat until thickened and bubbly. Reduce heat if soup looks like it might begin to boil.
DUMPLINGS: Choose dumpling recipe and prepare. Version #1: in a mixing bowl combine the flour, parsley, baking powder and 1/8 teaspoon salt. Mix the milk and oil together and pour into flour mixture.
Stir with a fork until combined. Drop by greased tablespoonful to make about 8 mounds on top of the hot stew. Cover; simmer approximately 10-12 minutes or until a toothpick inserted in one of the dumplings comes out clean. DO NOT lift cover while cooking the dumplings.
Version #2: Combine the ingredients. Continue to prepare the same as Version #1 dumplings in Step #6.