"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom Brooke
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breast
tsp. salt
4 limbs of celery, sliced (can chop up some of the stalk greens too)
1 small onion, diced
1 - 8 oz. pkg. Mueller's egg noodles
Bisquick baking mix
Whole milk

Directions:
Directions:
In a large cook pot place chicken, and salt in enough water to cover chicken. Bring to a boil, cover and let simmer for 1 hour. Remove from heat and carefully debone chicken and remove skin from liquid. Chicken will be very tender and fall away from the bones easily. Cut breast meat into serving sizes. Return chicken and broth to burner; add onion and celery and bring to a boil. Mix Bisquick according to directions. The mix will be thick. Sprinkle some garlic salt into broth. Add egg noodles being sure to stir noodles into broth. When broth is boiling drop the dumpling mix from a spoon into the broth. Cook uncovered 10 minutes then covered 10 minutes.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1 hour 20 minutes

 

 

 

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