"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Dumpling Soup Recipe

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

Susie Rooney
Added: Monday, October 12, 2009


see directions


You will need:
About 4 Chicken Bouillon cubes
1 Chicken (I usually bake a whole chicken and use the meat from that. You can make it the night before or cook it while the rest of the soup in simmering and then add it to the soup)
One cup diced Celery
One cup diced carrots

To make the dumplings:
two large eggs
enough flour until it is thick and not sticky anymore(around a cup or so)
1 tsp. baking soda
1 teaspoon chicken seasoning
1/2 teaspoon salt (or to liking)

Mix together in a bowl and then use a small spoon to place small pieces of the dumplings into the already warmed broth. Remember the dumplings will double in size.

Cook on the stove top for an hour or 1 1/2 hours.




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