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Chicken Dumpling Soup Recipe

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This recipe for Chicken Dumpling Soup, by , is from The Crary's Recipes for Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Lynn Crary
Added: Friday, November 21, 2008


12 green onions, chopped
1/2 c. butter
1/2 c. all-purpose flour
10 c. water
1 pkg. (20 oz.) frozen peas and carrots
2 cans (10 oz.) chunk white chicken, drained, divided
1/3 c. chicken bouillon granules
1/2 tsp. pepper, divided
5 c. Biscuit Baking Mix
2 tbsp dried parsley flakes
1 1/3 c. milk

In a Dutch oven, saute onions in butter until tender. Stir in flour until blended. Gradually add water. Stir in the vegetables, on can of chicken, bouillon and 1/4 tsp. pepper, bring to boil.

In a bowl, combine the biscuit mix, parsley and remaining pepper. Stir in milk just until moistened. Fold in remaining chicken. Drop by rounded tbsp onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling come out clean.




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