NVDAILY.COM | Reader Recipes
Posted October 23, 2009 | Leave a comment
Chicken & Dumpling Soup
2 1/2 - 3 lb. fryer chicken
About 30 minutes before soup is ready, mix up dumplings by sifting dry ingredients together. Add egg, butter and enough milk to make moist, stiff batter. Drop by teaspoon into boiling liquid. Cook, covered, WITHOUT PEEKING for 18-20 minutes.
Peggy Foster - New Market
Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137