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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sue McCall's Chicken and Dumplings Recipe

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This recipe for Sue McCall's Chicken and Dumplings is from The Ledbetter Family Cookbook, 5th Edition, 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:  
Chicken Broth:
1 whole chicken or 4 breasts with bone and skin
1 onion
2 stalks celery with leaves
1 can soup, chicken or cream of chicken
Salt and Pepper to taste

Dumplings:
2 1/2 cups flour
3 Teaspoons baking powder
1 teaspoon baking powder
1 teaspoon salt
3 Tablespoons Crisco
2 Tablespoons parsley
1 1/4 cup chicken

Directions:
Directions:
Cover chicken with water in a large Dutch Oven.
Add quartered onion, celery stalks, and salt and pepper. Bring to a boil. Add soup. Cover and simmer until very tender. Remove bones and skin and strain broth. Return chicken to broth.

Combine flour, baking powder, salt, Crisco, and parsley. Work enough flour to make dough easy to work with. Roll dough very thin. Cut in strips. Drop into boiling broth. Gently push dumplings down with back of spoon. Do not stir. After all dough has been used up, put lid on pot. Turn off heat. Add lots of pepper and serve.

Personal Notes:
Personal Notes:
This recipe is from Sue McCall's sister, Kay Jackson.

 

 

 

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