"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 Dumpling Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chicken Dumpling Soup, by , is from The McCullough Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Tyson
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dumplings:
2 c. Bisquick
2/3 c. milk

Soup:
3-4 uncooked chicken breasts cut bite size
16 cups water
18 bullion chicken bullion cubes
1 twelve oz package egg noodles
1-2 tsp garlic salt
1 large package of mixed vegetables

Directions:
Directions:
Soup:
Add water, bullion and garlic salt on high heat. Allow the bullion to dissolve before adding the uncooked pieces of chicken, vegetables and noodles. Cook 45 mins. on low/medium heat stirring occasionally.

Dumplings:
Mix until smooth.
Add before serving. Drop by spoonfuls into near boiling soup and cook uncovered for 10 minutes and then covered for 10 minutes.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

140W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!