Lisa's Southern Kitchen

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Instructions:

•  1 Cooked Whole Chicken, cut into pieces

• 2 cups Diced Carrots

• 2 cups Frozen Sweet Peas or 2 cans Sweet Peas

• 1 cup Chopped Celery

• 1 cup Chopped Onions

• 1 tbsp. Minced Garlic

• 1 tsp. Salt

• 1 tsp. Black Pepper

• 4 cup Store Brought Chicken Stock

Dumplings:

• 2 cups Self-Rising Flour

• 1 tsp. Salt

• 1/2 cup Milk

• 2 tsp . Melted Unsalted Butter

Instructions:

1. In a large cast iron pot over med high heat add in the chicken stock and bring to a boil.
2. Add in the chicken pieces and sweet peas and carrots, celery, onions, minced garlic salt, black pepper, bring to a simmer.
3. Make the dumplings, in a med bowl, add in the flour, salt and melted butter and milk, gently stir until it comes dough like.
4. On a flour surface, lay the dough down on it and use a rolling pin to roll out the dough. Now use a sharp knife to get out stripes of dough.
5. Add the dough dumplings into the pot one at time and cover the pot with lid.
6. Let it simmer until veggies are tender and thickened.
7. Let it cool for 5 minutes before serving.