2 tablespoons butter or margarine
1 stalk celery, chopped
1 small onion, chopped
1 1/2 quarts (6 cups) chicken broth
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
1 bay leaf
1/4 tsp black pepper
salt to taste
2-3 cups leftover chicken, diced
1-2 cups leftover mixed vegetables
2 cups all-purpose flour
1 teaspoon salt
In a Dutch oven, saute celery and onion in butter over medium heat until translucent. Stir in remaining ingredients. Bring to a boil, cover, reduce heat. Simmer 15-20 minutes.
To prepare the dumplings: Mix the flour and salt, and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Dust your work surface with flour. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
With a kitchen shears, cut the dough into 1-inch pieces. Gradually drop the pieces into the simmering soup. Cook until the dumplings float and are no longer doughy, about 3 to 4 minutes.
If anyone is looking for a source of free, age-appropriate math worksheets for kids this summer, here’s a great resource:
During our learning time, Bee has been working on multiplication tables, and telling time on a clock face, and we’ve gotten nearly all of her worksheets from this site.
Cakes has been working on letter identification and writing, using a preschool workbook that I found at a garage sale (it had two pages scribbled on, but was otherwise untouched). She’s been doing very well, except the other day she came downstairs, where I was putting laundry in the washing machine, and informed me,
“Mommy, I don’t want to make C’s anymore. I’m too lazy.”
I doubt that they’ll accept this excuse when she starts school, but I have to give her props for her honesty.