| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Assorted pieces of chicken |
| 1 |
cn |
Cream of chicken soup |
| 1 1/2 |
c |
Diced carrots |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 4 |
md |
Potatoes; (cut into large pieces ) (up to 5) |
| 1 |
c |
Peas |
| 1/2 |
lb |
Noodles |
|
|
Salt and pepper to taste |
| 2 |
c |
Bisquick |
| 2/3 |
c |
Milk |
INSTRUCTIONS
DUMPLINGS
In large pot add 3 quarts water, onion, celery and chicken, bring to rapid
boil and cook 10 mins, then turn heat to medium and cook covered till
chicken falls off bones. Remove chicken and set in refrigerator. Add
carrots and potatoes leave heat on medium and cook till carrots are tender.
Bring back to a rapid boil and add noodles and cream of chicken soup, cut
chicken into desired size and add to soup last add peas.
Dumplings: Mix till smooth. While soup is boiling add dumplings to soup
with teaspoon. Cook uncovered for 10 mins and then covered for 10 mins.
Posted to brand-name-recipes by Bobbye and Wally <lavender@starnetinc.com>
on Feb 05, 1998
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