Cooking Instructions

• In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.
• Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
• In a sealable container, combine flour and milk. Seal tightly and shake vigorously to combine well to create a smooth flour mixture called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
• Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
• Drop dumplings into the soup one tablespoon at a time. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.