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Chicken and Dumplings Recipe

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This recipe for Chicken and Dumplings, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shawneese Heath
Added: Sunday, September 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
olive oil
6 c. chicken broth or 6 c. water and 6 bouillon cubes
1 lb. cooked chicken, cut into bite size pieces
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped, fresh parsley
1/2 tsp. basil
1- 14 oz. evaporated milk
1 recipe of Bisquik dumplings or 1 small package of Kluski noodles

Directions:
Directions:
In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add noodles or add prepared Bisquik by spoonfuls(they'll puff up as you cook). Cook until noodles are tender or until dumplings are cooked through. 4-5 minutes for dumplings.

 

 

 

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