Selina’s craft world

Ingredients:

• 400 g boneless, skinless chicken
• 1 pck mushroom soup (instant, enough for about 500 - 750 ml water)
• about 1l water
• salt, pepper

      for dumplings:

• 1 cup flour
• 2 tbs baking soda
• 1/2 tsp salt
• 0.5 cup milk
• 2 tbs oil

Instructions:

1. Add the water into a medium pot, let boil. Add chicken and let it cook until it’s kind of white-ish on the outside. No sweats if it’s not all done inside. It’ll be re-joined with the water in no time. Take the chicken out and let the water heat at medium heat.
2. Meanwhile, cut the chicken into little squares - the size depends on your own taste and prefference - and *throw* them back into the water. Add the mushroom soup powder and stir. 
3. Add all ingredients for the dumplings and mix until well blended. It is a little bit sticky, so you can either put a little bit of flour on your hands or add a little bit of flour to your mixture. Either way, add little balls of the dumplings into the hot *soup*.
4. Let cook over medium heat for about 10-20 mins, depending on your dumpling size.