ot.
Add the chicken, 1 teaspoon of salt
Cover chicken with water and add bay leaf, onion, garlic, salt and pepper and bouillon.
Cook until chicken falls off bone. Remove chicken from broth.
Remove chicken from bone.
Bring broth back to boil and then add dumplings.
Cut the shortening into dry ingredients.
Add enough hot broth to make a stiff dough.
Roll dough out on well floured board to 1/8-inch thickness.
Cut into 1-inch strips and cut into 4-inch pieces.
Drop one at a time into hot broth.
Cook until tender, 15 minutes.
Add boned chicken to dumplings.
nto a ziploc bag. Cut chicken into pieces and dump into
Cut chicken into serving pieces and place
Boil chicken in enough water to cover
roth. When cold, remove the chicken fat to use as shortening
arge pot.
Add the chicken, 1tsp. salt, onion, celery, garlic
Wash and pat dry chicken.
Place the chicken in a large pot
Add chicken, water, and salt to a
Prepare Creamettes dumplings according to package directions. Drain and chill in cold water for 5 minutes.
Boil chicken in water until tender, about 1 1/2 hours.
Reserve 2 cups chicken broth. Remove chicken from bones in large pieces.
Saute onion and green pepper in butter until tender.
Combine chicken, reserved broth, onion, green pepper, soup, salt and pepper.
Drain dumplings and add to chicken mixture.
Pour into two 2-quart casseroles.
Bake at 350\u00b0 for 30 minutes.
Garnish with paprika.
Serves 12.
kin and bones from rotisserie chicken and tear meat into pieces
In large saucepan, boil the chicken.
While chicken boils, mix together both soups in another saucepan.
Cut cheese into blocks and add to soups.
Simmer over medium heat just until soup boils and cheese is melted.
Take chicken out of stock and cut up; add cut-up chicken and soup mixture back to stock.
Bring to boil, stirring frequently.
Add dumplings last; cook about 5 minutes longer or until dumplings are done.
Place chicken and 1 pinch salt in
thigh and back of the chicken, but leave it on the
f the rotisserie chicken. You could use leftover chicken or anything else
Heat first 7 ingredients to boil in large pot. Let simmer for 15 to 20 minutes. Add potatoes, diced and peeled. After chicken has cooked 20 minutes, pull chicken from pot. Set aside to cool. Add vegetables except broccoli. Cut chicken into bite size pieces and return to pot. Mix Dumplings. Recipe follows. Add broccoli, cut in small pieces. Broccoli added last to maintain fresh look. Add Dumplings.
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.
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).
Cover chicken with water and boil until done.
De-bone chicken and set aside.
Mix together eggs and dry ingredients until no longer dry.
Put 1/2 of mixture on floured surface.
Knead
slightly and roll out flat and thin (like a pie crust).
Cut with table knife into 1 - 1 1/2 in squares.
Drop dumplings into boiling chicken broth. (IF BROTH IS NOT BOILING, DUMPLINGS WILL FALL APART)
Pat down with spoon.
DO NOT STIR.
Add chicken.
Set broth over low heat, ready to boil when dumplings are ready.
Be sure broth is boiling when adding dumplings, one at a time.