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Chicken Dumpling Soup - Rolled Dumplings for Chicken Soup
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Recipe Information
Tender dumplings


  • 3 cups (700 ml) flour
  • 1 stick butter or margarine
  • 2 tsp (10 ml) salt
  • 1 egg, beaten
  • soup or broth
  • Combine all ingredients in a large bowl and blend with pastry blender until resembles corn meal.
  • On floured surface, knead until smooth.
  • Roll out a large fistful at a time as thick as pie crust and slice into strips.
  • On a large cookie sheet. line strips, layoring between wax paper and sprinkled flour.
  • Set cookie sheet in freezer over night.
  • Remove; cut into pieces and package into freezer bags.
  • Drop desired amount into rapidly simmering broth or soup and cook covered for 25 minutes without peeking.
This is a scrumptious recipe. Can also be rolled rope style and cut into pieces before freezing.

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