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Chicken Vegetable Soup / Stew
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    Chicken Vegetable Soup / Stew

  • 8 cups of good chicken stock (made from 4 chicken legs)
  • 2 carrots, roll cut
  • 3 stalks of celery, diagonally cut
  • 1 cup cooked rice
  • 1 tsp Jim Campbell's smoked hab powder
  • 2 tsp Madras curry powder
  • salt to taste
  • Top with the following dumpling:

  • 1 cup sifted all purpose flour
  • 2 tsps baking powder(single acting)
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 2 tbls margarine or butter
  • 1 egg
  • 1/2 cup milk
  • 1 tsp Calvin's or Jim Campbell's chile powder
  • 2 tbls chopped green onion
  • Get the soup going well and when the vegetables are all nearly cooked, sift together, the flour, baking powder,sugar and salt. Cut in the marg or butter to fine crumble. Beat egg and add milk, then add to the dry ingredients. Place large tablespoons in the soup(stew) while it is simmering. Cook uncovered for 10 minutes, then covered for a final ten minutes....serve and enjoy. Try a salad of your choice, and nothing else will be needed. Cheers, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@home.com
    Post Date: Tue, 27 Apr 1999

    *BACK TO SOUPS*







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