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Jam's Chicken & Dumplins Recipe

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This recipe for Jam's Chicken & Dumplins, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaimey Garrett, BAC, Inpatient Suite
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 quarts water
1 pkg. chicken thighs (usually 6 in pack)
5 carrots, chopped
1 onion, chopped
6 stalks of celery (use only one bunch), chopped
3 garlic cloves, crushed
3 chicken bouillon cubes
1 tablespoon celery salt
2 tablespoons season salt
1 can Pillsbury buttermilk biscuits

Directions:
Directions:
In a stock pot mix 3 quarts water and all ingredients except for biscuits. Simmer on medium low until chicken falls off the bones (about 1 hour). Cut each biscuit into 4 pieces. Drop one at a time into broth (this will prevent them from sticking together). Simmer 15 minutes more. Should serve 4-6 people

 

 

 

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