"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 Pot Pie Soup Recipe

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This recipe for Chicken Pot Pie Soup, by , is from The Vold Family Cookbook Project, 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!



1 whole chicken, cut up
1 medium onion, chopped
2 stalks celery, chopped
1 large carrot, grated
1 large potato, cubed
1/2 tsp. garlic powder
Salt and pepper to taste
1 egg, beaten
1 tbsp. vegetable oil
1 tbsp. milk
1 c. flour
1/2 tsp. baking powder
1/2 tsp. salt

Soup: Boil chicken until tender. Remove chicken from broth. To broth add onion, celery, carrot, potato, salt, pepper and garlic powder. Cook until vegetables are tender. Remove chicken meat from bones, cut into small pieces, and add back to broth.
Dumplings: Mix beaten egg, oil and milk; mix well together. Stir in the flour, baking powder and salt. Roll out and cut in little squares and drop in the boiling broth. Cook until dumplings are done.




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