Variations on grandma's chicken soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| In saucepan, bring 2 quarts Grandma's chicken soup to a boil. Add 1/4 | ||
| cup | White wine, 3 c. cooked | |
| In saucepan bring 2 quarts G.C.S. to a boil. Add 2 c. (4 oz) fine egg | ||
| In medium bowl, combine 3 c. flour and 2 t. salt. Cut in 1/3 c. | ||
| Shortening until mixture resembles cornmeal. | ||
| Add 1 beaten egg and 1/2 c. water; knead until dough is formed. (Add rice and 1/4 c. chopped parsley. Season to | ||
| Taste with salt and pepper. | ||
| Noodles and boil until tender, about 3-5 minutes. | ||
| More water if necessary) Shape into ball. Divide in half. On | ||
| Floured surface, roll out half of dough 1/8 inch thick. Cut into 2x1 | ||
| Inch strips. | ||
| Repeat with remaining dough. | ||
Directions
CHICKEN RICE SOUP
CHICKEN NOODLE SOUP
CHICKEN & DUMPLINGS SOUP
In saucepan bring 2 quarts G.C.S. to a boil. Drop in dumplings, stir.
Reduce heat, cover and simmer 30 minutes.
Submitted By BILL JERNIGAN On 03-14-95