Place chicken, water, bouillon cubes, peppercorns and
Place chicken breasts, cream of chicken soup and water in crock-pot.
Cook on low for 8 hours.
Shred chicken when done before removing from crock-pot.
Cook dumpling noodles according to package directions; drain.
Serve chicken over hot dumpling noodles.
Rinse whole chicken well.
Place in an 8-quart pot and cover with water.
Add next 4 ingredients.
Boil until chicken is done. Remove chicken from water and set aside to cool.
To simmering water, add cream of chicken soup and mushroom soup.
Stir well. Bring liquid to a slow boil.
Cut flour tortillas into dumpling shapes and drop into boiling liquid, one dumpling at a time.
Cook for 20 to 30 minutes, until dumplings are tender.
Debone the chicken and add to dumplings.
Serves 8 hungry people.
kin and bones from rotisserie chicken and tear meat into pieces
Boil chicken until it falls off the bone.
Reserve broth.
Mix flour with shortening, salt and ice cool water as you would to make pie crust dough.
Pinch off small balls and roll each real thin.
Cut into strips and drop into boiling chicken broth.
(I break my strips into even smaller pieces.
You can use canned broth also.)
Boil for 20 minutes or until dumplings are done. Shred chicken and drop in dumpling mixture (as much chicken as you like).
Place chopped onion, celery and carrots in large stock pot. Add cut up chicken and bouillon cubes.
Cover with water.
Cook until chicken falls off the bone.
Remove bones.
Bring broth to boil and add the Bisquick dumplings.
Cover and cook for about 10 minutes.
(Note:
This recipe calls for grated carrots, but we like them better sliced or chopped.)
Serves 6.
Cook chicken in water in big pan.
Combine seasonings, carrots and celery; cook with chicken until chicken is tender.
Remove all chicken from the water, set aside.
Bring water that chicken was cooked in to a boil.
Water might have to be added for enough. Add noodles when water is rolling boil.
When noodles are cooked add shredded chicken.
Wash and pat dry chicken.
Place the chicken in a large pot
In 4 1/2-quart kettle, combine chicken, onions (with liquid), carrots (with liquid), green beans (with liquid), chicken broth, barbecue spice, salt and thyme.
Heat to boiling, stirring occasionally.
mix the chicken in the marinade n leave for 1 hr, if
30 degrees C).
Season chicken breasts on both sides with
In a nonstick skillet, saute chicken in oil until browned and
side.
Season the chicken breasts and thighs with the
ix thoroughly.
Add the chicken breast.
Stir in the
large soup pot, put chicken pieces, broth, parsnips, carrots, celery
Place the chicken, onions half the celery, salt,
of the cartons of chicken stock (equals 64 oz) and
often, about 3 minutes. Add chicken; cook until heated through, about
Melt buttah in a casserole dish 'n fix chicken in layers wid onions 'n mushrooms...kiver 'n cook fur 1 1/2 hours at 350\u00b0.
Now take chicken out to rest a min...pore enuff boilin' watah in mushroom juice to make 4 1/2 cups uv broth...drap bouillon cubes in broth to dissolve.
Dump the rice 'n broth in casserole 'n put back in the oven fur another hour.
Mix chicken soup and milk to a sludge.
Cook pasta to your taste.
Meanwhile, bring cooked chicken and chicken stock to a boil.
Lower heat and add chutney.
Add chicken soup sludge while constantly stirring to thicken sauce.
Simmer until pasta is cooked.
Drain pasta, add to chicken sauce and serve.