"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Dumpling Soup Recipe

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This recipe for Chicken Dumpling Soup, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bette and Orland
Added: Friday, March 3, 2006



1 chicken
1 T. salt
1 T. chopped onion
3 c. sliced carrots
1 c. chopped celery
4-5 chicken bouillon cubes


2 eggs, beaten
c. milk
tsp. baking powder
1-1 c. flour

Put chicken, salt and onion into a 6 quart kettle and add water to cover bird. Cook over medium heat until tender, about 1-1 hours. (drum sticks should pull away easily when done.) Cook carrots and celery in separate kettle just until tender. Remove cooked chicken to platter to cool. Add cooked veggies and bouillon cubes to broth. Remove skin from chicken and cut up the amount of meat you want to use. (I prefer about 2-2 cups) and add to broth.

Mix ingredients for dumplings and drop by small spoonfuls into simmering broth. Cover and simmer 20 mins.




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