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Roasted Chicken & Dumpling Soup Recipe

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This recipe for Roasted Chicken & Dumpling Soup, by , is from The Overson-Stelter Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erin Stelter
Added: Sunday, April 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-2qt chicken stock
2 boxes of chicken broth (32oz boxes)
1c chopped carrots
1c celery
1c chopped green beans
1/2 sweet onion diced and caramelized
2 crushed garlic cloves
2 bay leafs
2tbsp sage leaf (not powder)
1tbsp tarragon
Roasted chicken breast meat
olive oil
Mum Larson's Dumplings

Directions:
Directions:
In a large soup pot saute garlic in a puddle of olive oil until a nice bouquet rises and add caramelized onion. Add stock, broth, seasoning and bring to simmer. Add veggies and cook until tender... about an hour. Chop up chicken and add to soup. Cook until desired taste of broth. Season with salt and pepper to taste. Remove bay leafs. Prepare dumplings and spoon into hot broth (give a gentle shake of spoon when submerged and they should just slide right off). Simmer until dumplings are fluffy and floating.

Number Of Servings:
Number Of Servings:
A large pot
Preparation Time:
Preparation Time:
40 min + cook time
Personal Notes:
Personal Notes:
This turned out the best! Adjust quantities to desired amount... I like making a lot and freezing it or just having it in the fridge for a couple days of leftovers.

 

 

 

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