This year was a little weird with Easter, April Fools Day, and General Conference all on the same day. I expected Facebook to be full of jokes and pranks, easter pictures, or conference memes. But everyone seemed so confused as to which Holliday to celebrate that there really wasn't much posted for either.
As for Michael and I, we just had a relaxed day together. And took a Family Easter photo.
We also got our dogs a bunch of "Easter Babies" which they were very excited about and spread all over our house.
And I made
Chicken Dumpling Soup for dinner. Which was my attempt at making dumplings from a revision of my Chicken soup recipe. And it turned out SO good!
So since we don't have an exciting adventures or pranks to share, I'll share the recipe to my families BEST Chicken Soup/Dumplings below:
Soup:
- 4 quarts water.
- 3 chicken breasts.
- 5 Chicken Bullion cubes.
- 1 onion
- 2 cloves of garlic
- 1 cup chopped carrots.
- 1/2 cup chopped celery
- 1/2 tbsp black pepper
- 1/2 - 1 tbsp Ground Cummin
- (For Chicken Soup add 1/2 chopped mushrooms also)
For Chicken Soup- Boil for about 1 hour. Shred chicken and put back into broth. Add Amish Egg Noodles. Boil another 10-15 minutes according to noodles.
For Dumplings- Boil about 1 hour, shred chicken and set aside. Keep warm. Turn pot to simmer.
Dumplings:
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/4 cup milk
- 2 tbsp Olive oil
- (optional) Add 2 tbsp snipped Parsley. Or 2 tsp dried Parsley)
Mix ingredients together. Roll out flat on floured surface. Slice into 1-1 1/2 wide strips, about 3-4 inches long. Drop onto simmering soup broth. Cover and Simmer about 15 minutes. Then add the shredded chicken back into the pot and bring to a boil. In a separate container add 1/3 cup cornstarch to 1/3 water, and then mix into broth. Boil for another 5-10 mins.
HAPPY EASTER FROM OUR FAMILY TO YOURS!
