"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

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

Litchfield Medical Clinic Cookbook - Shelly Jones
Added: Thursday, October 30, 2008


2 chicken breasts
4 potatoes
2 carrots
2 sticks celery
3 eggs, beaten
1 1/2 c. flour
1 1/2 tsp. baking powder
11/2 tsp. salt
1/2 c. milk
Dash of pepper

Use 4-6 qt. water. Boil chicken until tender (about 1 1/2 hour) and cut up. Then add chopped vegetables and cook for 1 hour more. Then boil and add dumplings.
Dumplings: Mix and drop by spoonful into boiling soup.




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