Ingredients
1/4 cup onion, chopped
1 tbsp vegetable oil
2 cup chicken, cut up, cooked
1 cup carrots, sliced
1 1/2 cup bisquick
1 tbsp green onion, chopped w/ top
1/4 cup milk
1 each garlic, crushed clove
6 cup chicken broth
1 cup celery, sliced
1/4 tsp sage, dried, crushed leaves
1 cup mashed potatoes, cold
1/8 tsp pepper
Directions
The first 8 ingredients (onion to sage) make up the soup. Cook onion
and garlic in oil in 4 qt. Dutch oven, stirring frequently, until
golden brown. Add broth, checken, celery, carrots, and sage. Heat to
boiling. Prepare the potato dumplings by mixing the Bisquick, mashed
potatoes, green onion, pepper, and milk until a soft dough forms.
Beat vigorously 30 seconds. Knead about 2 minuted or until smooth,
adding more baking mix if necessary. Roll dough into 18 balls, about
1 1/2 inches in diameter. Drop the dumplings into the boiling soup.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes
longer. Each serving has 305 calories. Annette Thompson.
Servings: 6 servings
Chicken Soup With Potato Dumplings (Gfdm86a) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Chicken Soup; Dutch Oven
The History of Recipes
Transcribed cooking instructions as an idea can be found back into the far past, certainly as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, these, early recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius created a number of documents detailing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into appetizers, main course and afters, something that is very familiar to us today. Aspicius also informs us how the Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Continuing our culinary historical journey, we have a couple of cookery books which appeared in the fourteenth century ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that appears on menues today, but instead descriptions of the types of food enjoyed by the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including basil and coriander. The introduction of these new tastes led to a torrent in manuscripts on cooking, some of which are kept safe in academic collections. Over the succeeding few hundred years, the rich families of Wesstern Europe competed to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections were greatly in demand. However, it was during the nineteenth century that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing popular recipes of the day. When we get to the twentieth century, cooking publications are highly popular mostly as a result of better eduction, people having increased free time and having more money. The TV revolution brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Soup With Potato Dumplings (Gfdm86a) recipe.
