Saturday, April 4, 2009

Chicken and Dumpling Soup

This is a great Food Storage recipe

4 C Chicken Stock (can use broth is that's all you have)
4 C. Water
1/2 C Milk, can use powdered
2 Can Cream of Chicken (or make yours from scratch!)
1 Can Chicken, shredded
1/2 Celery, fresh or dehydrated
1/2 C Carrots, fresh or Can
1/2 C Corn, can or frozen
1 Bay leaf
1/4 t. Thyme and parsley

Add all ingredients and boil until veggies are tender. then add biscuits


1 C Sifted Flour
1tsp. Baking Powder
1/2 tsp. Salt
1 T Chopped onion, or dehydrated onion
1/8 tsp. ground nutmeg
2 egg yolks, beaten until lemon yellow
1/2 C. Buttermilk

* beat eggs until light yellow, and add buttermilk and egg yolk alternately to the dry mixture until smooth. Drop by teaspoon into hot soup.

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