Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Best Url Shortener
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Chicken And Potato Dumpling Soup
Famous Authors (View All Authors)
Soups - Chicken And Potato Dumpling Soup Post by :suny2k Category :Learning Kitchen Author :Unknown Date :March 2012 Read :604

Click below to download : Soups - Chicken And Potato Dumpling Soup (Format : PDF)

Soups - Chicken And Potato Dumpling Soup

1/4 cup onion, chopped
1 tablespoon vegetable oil
2 cups chicken, cooked and diced
1 cup carrots, sliced
1 1/2 cups Bisquick®
1 Tablespoon green onion, chopped
1/4 cup milk
1 clove garlic, crushed
6 cups chicken broth
1 cup celery, chopped
1/4 teaspoon dried sage
1 cup mashed potato , cold
1/8 teaspoon pepper


Cook onion and garlic in oil in a 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots, and sage. Heat to boiling.

Prepare the potato dumplings by mixing the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minutes or until a smooth, adding more baking mix if necessary.

Roll dough into 18 balls, about 1 1/2 inches in diameter. Drop the dumplings into the boiling soup.

Cook uncovered over low heat for 10 minutes. Cover and cook 10 minutes longer.
If you like this book please share to your friends :
NEXT BOOKS

Soups - Chicken -  Chicken And Rice Soup Soups - Chicken - Chicken And Rice Soup

Soups - Chicken -  Chicken And Rice Soup
10 cups of chicken broth 1 medium onion chopped 1 cup celery 1 cup sliced carrots or whole baby carrots 1/4 cup fresh parsley 1/2 teaspoon cracked black pepper 1/2 teaspoon dried thyme 1 bay leaf 1 1/2 cups chicken cubes 2 cups cooked rice or you can add "minute type" rice during last 10 minutes of cooking 2 tablespoons fresh lime juice lime slice for garnish (optional) Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf, in Dutch oven. Bring to a boil, stir and reduce to simmer, cook uncovered for 15 minutes. Add chicken, simmer for 20
PREVIOUS BOOKS

Soups - Chicken And Dumpling Soup Soups - Chicken And Dumpling Soup

Soups - Chicken And Dumpling Soup
Chicken Broth: 1 fryer(2 1/2-3 lb.)chicken, cut up 6 cups cold water 3 chicken bouillon cubes 6 peppercorns 3 whole cloves Soup Base: 1 can each (10 3/4 ounce)chicken broth, cream of chicken soup and cream of mushroom soup 1 cup chopped celery 1 1/2 cups chopped carrots 1/4 cup chopped onion 1 cup chopped potatoes 1 bay leaf 1 cup frozen or fresh peas Cooked fryer, cut in bite-size pieces Reserved chicken broth, strained 1 tsp. seasoned salt Feather Dumplings: 2 cups flour 1 tsp. salt 4 tsp. baking powder 1/4 tsp. pepper 1 egg, well beaten 2
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT