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Chicken and Dumplings Recipe

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

Added: Thursday, November 6, 2008


1 2 1/2 lb chicken
3 ribs celery, chopped
1 large onion
2 bay leaves
2 chicken bouillon cubes
season with 1/3 t salt, 1/3 t. pepper, 1/3 t garlic salt
4 qts water
1 can 10 3/4 oz. cream of celery or cream of chicken soup.

Boil chicken, celery and seasonings til done. Remove chicken and bay leaves and cut up chicken, return to pan. Prepare dumplings and set them aside. Add soup to chicken and continue to cook. Drop dumplings into chicken mixture. Never stir dumplings. Shake the pot gently to cover the dumpling in liquid. Cook for a few minutes until dumplings are done. Don't overcook.
2 cups flour mixed w/ 1 t salt and 3/4 cup ice water.
Put flour in bowl. Beginning in center of flour dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl. Continue to add small amount of water at a time. Batter will be a little stiff. Roll out dough onto floured board. Dough will be firm Roll to 1/8" Let it dry for a minute. Cut dumplings into 1" strips. Drop into boiling pot of chiken.
Note: Mother always used her biscuit dough recipe for dumplings. Don't work them too much and drop by spoonful into chicken liquid. ( I like these better) When in a big hurry I have also used purchased ready made pie dough.




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