42nd Recipe Street

1 (6.75 oz) PKG Rice Sticks
1/2 C Green Onions, Chopped

Cook chicken breast in 3 C water in a crockpot or boil on stove. Drain, reserving stock, and shred.

Heat 1/4 C canola oil in a large wok over medium high heat. Add garlic and cook until golden brown. Add onion and cook until tender and mostly translucent. Add shredded chicken, soy sauce, and fish sauce. Mix well.

Add shredded carrot. Cover and cook for about 2 minutes. Add cabbage. Cover and cook about 2 minutes. Add in chicken stock, mix well. Turn down heat to just under medium.

Place rice noodles on top of dish. Cover and cook for 2 minutes. Turn heat up to medium high. Gently incorporate rice noodles into the rest of the dish, stir constantly. When the noodles are done, and most of the liquid is evaporated, stir in green onions.

Original Recipe by Sara is here http://fantasticfoodsbysara.blogspot.com/2012/09/chicken-and-dumplings.html my variations are below. The chicken smelled so wonderful while it was cooking in the stock with the onion. So wonderful, that I think i'm going to use the base part of this to make chicken noodle soup in the near future!!!

8 Cups Chicken Stock
1 Whole Medium Chicken, Neck and Giblets Removed.
1 Medium Onion, Chopped
1 T Black Pepper
2 Family Size Cans Cream of Chicken Soup

12 T Butter
3 3/4 C All Purpose Flour
3/4 C Milk
3 Eggs
4 1/2 t Salt

Combine chicken stock, chicken, onion, and black pepper in a large stock pot. Cover and boil for about 3 hours or until the chicken starts to fall off the bone. You can also do this step in a crockpot if you have time.

Strain the mixture, returning the broth to the stock pot. When the chicken has cooled, debone and set aside. Add the 2 cans of cream of chicken soup to the stock pot and mix well to combine. Add deboned chicken to soup and mix well. Bring to a boil.

In a large mixing bowl cut together the butter and the flour until crumbly. In a small bowl whisk together the milk, eggs and salt. Add to the flour mixture and knead until a soft dough forms--the dough will be very stick at first. Turn out dough onto a floured surface and let sit 10 minutes.

Roll out the dough to a minimum of 21"x16" or larger if you prefer smaller dumplings. Cut into 1 inch squares with a pizza cutter. Drop dumplings, 1 at a time, into the stock pot. You'll need to mix this gently while you're dropping the dumplings in to make sure they are evenly distributed amongst the soup.

When all the dumplings are added, cover and simmer for about 30 minutes or until the dumplings are done and no longer doughy.