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Bohemian Chicken Dumpling Soup Recipe

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

Jerry Klika


3 lb. frying chicken, quartered
3 qt. water
1 bay leaf
1/8 tsp. ground allspice
6 cups cooked noodles
4 cups carrots, sliced
2 cups celery, sliced
1 cup onion, diced
1/4 cup long grain rice
2 tbsp. fresh parsley, minced

1-1/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. thyme
1/2 tsp. salt
2/3 cup milk
2 tbsp. vegetable oil

In soup kettle, combine chicken, water, bay leaf and allspice. Bring to light boil. Cook about 1-3/4 hours. Remove chicken; cool. Strain broth and return to kettle. Remove and discard skin and bones from chicken. Cut chicken in small chunks. Return to kettle with broth.

Cook noodles according to pkg. directions, enough for 6 cups after cooking. Add noodles, vegetables, rice and parsley to kettle. Bring to boil; simmer until veggies are tender.

For dumplings: combine flour, baking powder, thyme, salt. Combine milk and oil; stir into dry ingredients; mix. Drop by teaspoon into simmering soup. Reduce heat and cover; cook 15 minutes longer. DO NOT REMOVE COVER.




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