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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Dumpling Soup Recipe

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This recipe for Chicken Dumpling Soup is from Legendary Crary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 green onions, chopped
1/2 cup butter
1/2 cup all-purpose flour
10 cups water
1 pkg. (20 oz.) frozen peas and carrots
2 cans (10 oz.) chunk white chicken, drained, divided
1/3 cup chicken bouillon granules
1/2 tsp. pepper, divided
5 cups Biscuit Baking Mix
2 tbsp dried parsley flakes
1 1/3 cups milk
Directions:
Directions:
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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