"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken and Mashed Potato Dumpling Soup Recipe

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This recipe for Chicken and Mashed Potato Dumpling Soup, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Schopmeyer - Bellevue


Dumpling Ingredients:
1 c. instant potato flakes
1 c. all-purpose baking mix
3 tbsp. milk
1 tbsp. fresh parsley, chopped

Soup Ingredients:
1 tbsp. vegetable oil
1 c. carrots, sliced
2 stalks celery, chopped
1/2 c. onions, chopped
3 (14 oz) can chicken broth
2 c. cooked chicken, cubed
1 bay leaf
1/2 tsp. dried Italian seasoning

In a medium bowl stir together all dumpling ingredients; mix well. Set aside. Heat oil in Dutch oven or 12-in skillet. Add carrots, celery and onion. Cook over medium heat, stirring occasionally, 6-8 min or until vegetables are tender. Add chicken broth, chicken, bay leaf and Italian seasoning. Bring to a boil. Reduce heat to low. Cook about 10 min or until vegetables are soft. Bring soup back to a boil. Divide dumpling mixture into 12 large balls. Drop dumplings on top of soup in single layer. Cook, uncovered, over low heat for 10 min. Cover; cook 10 min until dumplings are no longer dough underneath. Yield: 6




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