he chicken, butter, soup, and onion in a slow cooker, and fill
Place the chicken into a large pot. Cover with water and bring to
the rotisserie chicken. You could use leftover chicken or anything else
Beat eggs and margarine real good.
Add flour, salt, baking powder and enough water to make a good dough.
Chill.
Roll out thin and cut in strips, then cut strips about 2 inches long.
Cook chicken and debone.
Put back in broth.
Add dumplings and boil for 5 minutes.
Warm 1 can of cream of chicken soup and 1 cup milk.
Add this to chicken and dumplings and cover and simmer for 1 hour.
I double this recipe for family.
Chicken Stock:.
Wash chicken well.
Place in large
rom the bones and let cool. Strain the chicken broth and discard the
umbo pot. This recipe makes exactly 5 quarts and you want a
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
he heat to simmer and cook the chicken, uncovered, for 2 hours
salt, pepper, and poultry seasoning; cook and stir until flavors combine
Disjoint chicken and remove skin; place in a large pan.
Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.
Remove chicken from bone; return chicken to chicken stock.
Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.
If you want to make a chicken pie, double the dumpling recipe and make a topping for the chicken and dumplings.
Cook chicken (boil and debone); set aside.
Take 1 cup broth from chicken.
Mix with the flour and salt.
Place on floured surface.
Roll out with rolling pin.
Cut into 1 1/2-inch slices with knife.
Pick up and pinch to desired length.
Drop into boiling broth.
Cook until tender.
Add 1 can of cream of chicken and stir.
to bite size pieces and set aside.
Wash hands
gredients except the celery, cream and dumplings into a large pot, bring
To make the Chicken and Stock:
Place the chicken pieces in a LARGE
ver medium-high heat. Add chicken, a few pieces at a
t place chicken pieces and add the chicken stock, onion, celery and 2
In a large pot or skillet, melt butter.
Saute vegetables for 3 minutes.
Stir in flour.
Cook 1 min.
Add broth, chicken and spices.
Bring to a boil; then simmer for 5 min.
Tear biscuits in half.
Drop into broth.
Simmer, uncovered, for 10 minutes.
Cover and simmer 10 minutes more.
No peeking.
Move dumpling gently and add Half and Half.
Serves 6.
Bring chicken, eggs, cubes and garlic to a boil in a big cooking pot. Cook until chicken is done. Remove chicken and eggs from broth (do not discard broth). Let cool. Remove chicken off the bone (discard fat). Slice eggs and set aside. Take Annie's Dumplings and slice each one lengthwise. Add to boiling broth. Cook 5 to 6 minutes until done. Add milk, chicken and eggs. Put a tablespoon of cornstarch in cup and mix with water to paste. Add to chicken and dumplings until the mixture becomes slightly thickened.