Recipe

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• 2 cups flour
• 1 cup skim milk
• 1/2 tsp salt
• 2 tsp baking powder
• 4 tbsp vegetable oil
• 2 (10 1/2 oz) cans condensed chicken noodle soup
• 21 oz water

• 1 Begin heating your soup combined with the water in a LARGE pot with a tight fitting lid.
• 2 Combine your dry ingredients in a medium sized mixing bowl.
• 3 Stir lightly to mix, being careful not to lose any over the side.
• 4 Create a hollow in the middle of your dry ingredients.
• 5 Add your milk to the hollow.
• 6 Add your oil to the milk.
• 7 Using a fork, mix the ingredients until a sticky dough is formed.
• 8 Do not overmix.
• 9 When your soup is boiling, quickly add spoonfuls of the dough until the entire bowlful is in the pot. Make sure to move quickly - the faster you get them in, the fluffier they'll be.
• 10 Quickly cover the pot with the tight fitting lid.
• 11 Reduce the heat to medium and cook for 10 minutes.
• 12 NEVER lift the lid before 10 minutes has passed or you will have dense dumplings instead of light, fluffy ones.
• 13 After 10 minutes, remove from heat and serve.
• 14 Dumplings will be very hot.