Category: Soups, Stews and Chili
Cuisine: American
1 c peas Fresh or frozen
3 cubes Chicken boullion
1 small bay leaf
1 ts Seasoned salt
1 Egg well beaten
1 10.75-oz can cream mush. soup
1 ts Salt
2 tb Butter melted
2 c Flour
4 ts Baking Powder
1 1/2 c carrots Chopped
1 c potatoes Chopped
1/4 ts White pepper or black pepper
1/4 c Onions chopped
2/3 c milk
1 10.75-oz can cream chick. soup
6 Peppercorns
1 c Celery chopped
1 10.75-oz can chicken broth
6 c Cold water
3 Cloves
1 2.5-pound Fryer Chicken (up to 3-lb), Cut up into small pieces
The best I've ever made, instead of making my own dumplings, I used Mary B's....the family loved it & the leftovers freeze great!
Mjohn368Although labor intensive, this recipe was delicious and well worth the hours of prep. Family loved it! Will make again.
MiamarikoWow best dumplings I have ever had!!
ScubacandyThis is a great recipe. About 8-10 servings, and tastes better the next day after the flavor of the vegetables and soups sets into the dumplings. It does take a while to make, but well worth the wait.
katy7727
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