Chicken Rice Soup with Dumplings:
1 cup sliced fresh mushrooms
1 stalk of celery, sliced
1 carrot, chopped
1 T. margarine
5 cups chicken broth
2 cups of chopped, cooked chicken
1 cup of frozen peas (optional)
1/2 cup uncooked quick-cooking rice
1 teaspoon thyme
¼ teaspoon pepper
1 recipe dumplings (recipe below)
In a large saucepan cook mushrooms, celery and carrot in 1 tablespoon margarine until tender. Stir in chicken broth, chicken, peas, rice, thyme and pepper. Bring to boil.
Prepare the dumpling batter – In a small bowl, beat together 2 eggs, ¼ cup melted margarine and ¼ teaspoon salt. Stir in 2/3 cup flour and 2 T. chopped parsley.
Drop the dumpling batter from a small spoon to make 16 mounds on top of boiling soup. Reduce heat and simmer covered 10 minutes or until dumplings are cooked. Enjoy!