Chicken Dumpling Soup - Rolled dumplings for Chicken Soup Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Description: Corrected recipe Source: lilann Ingredients 3 cups (700 ml) flour 1 stick oleo or butter 2 ts salt 1 egg, beaten chicken broth Preparation Mix all but chicken stock with a pastry blender until resembles corn meal. Slowly add chicken stock until all sticks together. knead on lightly floured counter Roll out a fistful at a time as thin as pie crust. Cut into one inch wide strips, and place on floured cookie sheet and between wax paper. freeze overnight. Remove from freezer and cut into two inch pieces; drop into freezer bag for future use. TO USE: Drop into rapid simmering soup: and cook covered for 25 minutes without peeking. Comments To make chicken stock I use chicken boullion and water or you can add water or milk instead.

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