| 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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