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Chicken Dumpling Soup - Rolled dumplings for Chicken Soup
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Corrected recipe


  • 3 cups (700 ml) flour
  • 1 stick oleo or butter
  • 2 ts salt
  • 1 egg, beaten
  • chicken broth
  • 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.
To make chicken stock I use chicken boullion and water or you can add water or milk instead.

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