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Full Online Book HomeLearning KitchenSoups - Chicken And Potato Dumpling Soup
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Soups - Chicken And Potato Dumpling Soup Post by :suny2k Category :Learning Kitchen Author :Unknown Date :March 2012 Read :673

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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.
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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

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