"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken and Herbed Dumplings Recipe

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This recipe for Chicken and Herbed Dumplings, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Vold
Added: Saturday, February 23, 2008


1 1/2 c. chopped, cooked chicken
1/2 c. chopped onion
1/2 c. chopped celery
3/4 c. sliced mushrooms
1 c. sliced carrots
2 tbsp. chopped sage
2 tbsp. Italian parsley
6 c. chicken broth
2 c. flour
2 tsp. baking powdere
1 tsp. salt
1 tbsp. chopped Italian parsley
1 tbsp. melted shortening
1 egg, beaten
3/4 c. milk
1 tbsp. chopped onion chives
Mix in order given. Drop by spoonfuls in moderately boiling broth. Cover tightly and boil 15 min. Do not raise cover until after 15 nub, and the dumplings are done.

Add chicken broth to a large saucepan (stock pot) and heat to almost boiling. Add chicken, onion, celery, mushrooms, carrots, sage, and Italian parsley. Cover and simmer 25-35 min. over medium heat. While soup is simmering, prepare dumplings. Increase heat to a moderate boil. Add potato flakes, small amounts at a time, if you want a thicker broth/stew. Drop dumplings by spoonfuls.




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