| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | 4 | Servings | |
INGREDIENTS
| 4 | c | Chicken broth |
| 1/2 | c | Sliced celery |
| 1/2 | c | Sliced carrots |
| 1 | Bay leaf | |
| 1 | ts | Dried parsley |
| 2 | c | Biscuit/baking mix |
| 1/4 | ts | Dried thyme |
| 1 | ds | Ground nutmeg |
| 2/3 | c | Milk |
| 1/2 | ts | Dried parsley |
| 3 | c | Cubed cooked chicken breasts |
INSTRUCTIONS
DUMPLINGS In a 5-qt. Dutch oven or kettle, combine broth, celery, carrots, bay leaf and parsley; bring to a boil. For dumplings, combine biscuit mix, thyme and nutmeg; stir in milk and parsley just until moistened. Drop by tablespoonfuls onto the boiling broth. Cook, uncovered, for 10 minutes; cover and cook 10 minutes longer. With a slotted spoon, remove dumplings to a serving dish; keep warm. Bring broth to a boil. Reduce heat; add chicken and heat through. Remove bay leaf. Spoon over dumplings. Recipe by: Quick Cooking - Premiere Issue Posted to MC-Recipe Digest V1 #1060 by The Taillons <taillon@access.mountain.net> on Jan 24, 1998
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