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Recipe Chicken and Dumplings II (Soup)

Home Cooking Recipes
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Required Ingredients:

  • 1 (4 pound) whole chicken
  • 3 cups water
  • 3 cubes chicken bouillon
  • 1 pinch poultry seasoning
  • 1 pinch dried thyme
  • 1 dash garlic powder
  • 1 pinch dried sage
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 onion, chopped
  • 1 1/2 cups chopped celery
  • 1 cup chopped carrots
  • 2 potatoes, cubed
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped tomatoes
  • 1 (10.75 ounce) can condensed chicken broth
  • 2 tablespoons all-purpose flour
  • salt and pepper to taste
  • 2 cups buttermilk baking mix
  • 1/8 teaspoon chopped fresh parsley
  • 1/4 teaspoon ground black pepper
  • 1 cup milk

Preparing/Cooking:

  • In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper.
  • Bring to a boil, reduce heat to low and allow to simmer.
  • Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.
  • In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk.
  • Mix together well and form into little balls.
  • Drop these balls into the simmering soup.
  • Simmer for 5 more minutes.
  • Remove chicken, debone, take off skin, chop the chicken meat and return to pot.
  • Heat through and serve.
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