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Old-Fashioned Chicken and Dumpling Soup Recipe

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This recipe for Old-Fashioned Chicken and Dumpling Soup, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, October 6, 2009


1 (2 -to 3-lb.) fryer
6 cups cold water
6 chicken bouillon cubes
6 peppercorns
3 whole cloves
1 can cream of chicken soup
1 can cream of mushroom soup
1-cup water or rich broth
1 cup diced potatoes
1 cup chopped celery
cup chopped onion
1 cup chopped carrots
1 cup frozen peas
1 bay leaf
1 tsp. seasoned salt

2 cups flour
1 tsp salt
4 tsp baking powder
1 egg, beaten
2 T. melted butter
2/3-cup milk

Cut up chicken and place in kettle with water, bouillon cubes, peppercorns and cloves. Simmer 1- hours until tender. Remove chicken; cut meat from bones, discarding skin and bones. Cut chicken into pieces. Skim broth and strain out spices. Return meat to broth. Add remaining ingredients and simmer for 2 to 3 hours longer.

Sift together flour, salt and baking powder. Combine egg, melted butter and milk and add to flour mixture, stirring quickly just until smooth. Drop by spoon evenly around over boiling soup. Cover tightly and simmer 18 minutes until done, without peeking.




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