Cover whole chicken in water; cook with onion, celery, salt, pepper and garlic powder until done in large saucepan.
Debone chicken and set aside.
Add 2 cans cream of chicken soup to juice from cooked chicken.
Put deboned chicken back into pot with first mixture.
Stir until thick.
When it bubbles, add Bisquick recipe for dumplings (on side of box).
Cover and simmer according to box recipe.
Brown pork in butter in 4-quart Dutch oven. Add onion, celery, garlic and salt.
Brown lightly. Dissolve bouillon cubes in water. Blend into meat mixture.
Add carrots.
Cover and simmer 45 minutes or until meat is tender.
Combine 1/4 cup flour with 1/2 cup water to form a smooth paste. Add slowly to meat mixture. Stir carefully until thickened.
Add mixed vegetables. Top with dumplings.
Cover tightly and steam 25 minutes.
stir herbs and cheese with bisquick
add milk and mix till right consistency (somewhere between biscuit dough and pancake batter), try not to overbeat.
bring desired soup to boiling (cream soups wont like this so maybe add dumplings before milk products?) and drop small spoonfuls of batter on top. remember they will expand during cooking. if you leave a few seconds between additions they wont stick together as badly.
cover for ten min to let dumplings cook, ta da!
Mix ingredients together, add enough flour to make it the consistency of thick ketchup.
To make dumplings, dip a spoon into soup that is softly boiling for a second.
Then scoop a small amount of dumpling and dunk it in the soup.
The dumpling will immediately fall off the spoon and plump up.
Repeat until dumpling mix is gone.
Cook in a stock, and throw in some vegetables.
Suggested: chicken stock with celery, lots of carrots, some onion, and a bit of rosemary.
Mix the ingredients together very well. The batter will be a little pasty. May need to add a little bit more water.
When soup is at a boil, use a fork to drop dumplings into the soup. You can make them as big or small as you want.
After you drop the last one in let boil for about another 2 minutes to make sure it is done.
Serve.
dd pork or lamb. Saute for a few more minutes, then
quart Dutch oven or soup kettle.
Cover and bring
SOUP:
Peel eggplant, cut all
o a boil and simmer for about 5 mins. Add the
for dumplings: Place all ingredients in a
To make the chicken dumplings, line a baking tray with
o a boil. Add dry dumplings and brink to a boil
and saute, while stirring occasionally, for 3-4 minutes or until
icken, mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy
ashi stock or hot water for about 2 minutes, then drain
roth and cream of chicken soup in large pot (preferably non
uart flame-proof casserole or soup pot, bring the beef, bones
ption); bring to boil.
For dumplings:.
Mix together flour (1
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Dumplings:.
Mix all ing. except
For Stock.
Chop carcass into