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Soups - Egg Noodle Dumplings



INGREDIENTS
  • 1 (16 ounce) can chicken broth
  • 1 (24 ounce) package egg noodles
  • 1 can small-sized biscuits
  • 1 (12 ounce) can cream of
  • chicken soup
  • Salt and pepper to taste

INSTRUCTIONS
Boil egg noodles in equal parts chicken broth and water (do not drain). Add cream of chicken soup. Cut each biscuit into four parts and drop into noodles. Add salt and pepper. Heat, stirring until biscuits are done.
 
 
 
 
Submitted By: Polly Dodd
Toone
Midsouth Farmers Co-op
Number of Servings: 0
 
Print 3x5 recipe cards
 
 
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