MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Dumplings
Categories: Poultry, Vegetables., Dairy
Yield: 6 servings

3 Celery ribs, chopped
2 md Carrots, sliced
43 1/2 oz (3 cans) chicken broth
3 c Diced cooked chicken
1/2 ts Poultry seasoning
1/8 ts Pepper
1 2/3 c Biscuit/baking mix
2/3 c Milk

In a Dutch oven coated with cooking spray, cook and stir
celery and carrots over medium heat until tender, about
5 minutes. Stir in broth, chicken and seasonings. Bring
to a boil; reduce heat to a gentle simmer.

For dumplings, mix biscuit mix and milk until a soft
dough forms. Drop by tablespoonfuls on top of the
simmering liquid. Reduce heat to low; cover and cook
until a toothpick inserted in dumplings comes out clean
(do not lift cover during the first 10 minutes), 10-15
minutes.

Nancy Tuck, Elk Falls, Kansas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... You are what you eat. What would YOU like to be?
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ultimate Chicken Noodle Soup
Categories: Poultry, Vegetables, Herbs, Citrus, Pasta
Yield: 10 Servings

2 1/2 lb Bone-in chicken thighs
1/2 ts Salt
1/2 ts Pepper
1 tb Oil
1 lg Onion; chopped
1 cl Garlic; minced
10 c Chicken broth
4 Celery ribs; chopped
4 md Carrots; chopped
2 Bay leaves
1 ts Minced fresh thyme
+=OR=+
1/4 ts Dried thyme
8 oz Uncooked kluski noodles
1 tb Chopped fresh parsley
1 tb Lemon juice

Pat chicken dry with paper towels; sprinkle with salt
and pepper. In a 6-qt. stockpot, heat oil over
medium-high heat. Add chicken in batches, skin side
down; cook until dark golden brown, 3-4 minutes. Remove
chicken from pan; remove and discard skin. Discard all
but 2 tablespoons drippings.

Add onion to drippings; cook and stir over medium-high
heat until tender, 4-5 minutes. Add garlic; cook 1
minute longer. Add broth, stirring to loosen browned
bits from pan. Bring to a boil. Return chicken to pan.
Add celery, carrots, bay leaves and thyme. Reduce heat;
simmer, covered, until chicken is tender, 25-30 minutes.

Transfer chicken to a plate. Remove soup from heat. Add
noodles; let stand, covered, until noodles are tender,
20-22 minutes.

Meanwhile, when chicken is cool enough to handle, remove
meat from bones; discard bones. Shred meat into
bite-sized pieces. Return meat to stockpot. Stir in
parsley and lemon juice. If desired, adjust seasoning
with additional salt and pepper. Discard bay leaves.

Gina Nistico, Denver, Colorado

Makes: 10 servings (about 3-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... "I generally avoid temptation unless I can't resist it." -- Mae West
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