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Chicken and Dumplings

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Course Main Dishes
Recipe Theme January: Comfort Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 3 cups low sodium light broth (chicken or vegetable)
  • 2 quarts scalded canned milk
  • 2 boiled the Dumplings
  • 1 can the Cabbage:
  • 1 cup margarine
  • ¼ teaspoon salt
  • 1/8 teaspoon can of Pet Milk
  • 1 tablespoon shortening
  • 1 egg bouillon cubes
  • ¼ cup onion, finely minced
Course Main Dishes
Recipe Theme January: Comfort Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 3 cups low sodium light broth (chicken or vegetable)
  • 2 quarts scalded canned milk
  • 2 boiled the Dumplings
  • 1 can the Cabbage:
  • 1 cup margarine
  • ¼ teaspoon salt
  • 1/8 teaspoon can of Pet Milk
  • 1 tablespoon shortening
  • 1 egg bouillon cubes
  • ¼ cup onion, finely minced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix flour, salt, baking powder and shortening together; add egg yolk and milk or broth
  2. Mix together to make a stiff dough
  3. Roll the dough thin on a floured surface and cut into small squares
  4. Lay squares on waxed paper about 30 minutes to dry out
  5. Drop the squares into boiling broth and chicken soup
  6. Cook 8-10 minutes, gradually adding the chopped chicken
  7. Add salt and pepper to taste
  8. Add chopped eggs
  9. Cover with tight lid and let sit 30 minutes
Recipe Notes

The dumplings can be made ahead and frozen. Place them on cookie sheets until frozen, then put into freezer bags for later use.

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