>chicken broth, cooked chicken (add more for a really hearty meal!) and
Place the chicken into a large pot. Cover with water and bring to
the rotisserie chicken. You could use leftover chicken or anything else
he chicken, butter, soup, and onion in a slow cooker, and fill
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.
Place chicken in large pot with water, salt and pepper.
Cook to tender, then debone chicken and chop to small bite-size pieces. Bring broth in pot back to a boil and add frozen dumplings, one at a time.
Lower heat and cook dumplings until done, then add chicken pieces back to the pot.
Simmer for a little longer. Serve with rice or cornbread.
he heat to simmer and cook the chicken, uncovered, for 2 hours
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.
move skin from chicken and chop or shred
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.
Use broth from chicken and may have to add little water to boil the dumplings. When dumplings have softened, then add chicken and cream of chicken soup.
Put chicken and celery in a large pot and cover with water. Bring to
In large pot boil chicken until done and remove from broth to cool.
In meantime, roll out biscuits on floured surface and cut into thin strips.
Debone chicken and put back into pot with broth.
Add soup and broth.
Bring to a boil.
Drop dumplings into boiling chicken and broth.
Salt and pepper to taste.
Cover and simmer until dumplings are done.
If you want to make a chicken pie, double the dumpling recipe and make a topping for the chicken and dumplings.
Remove chicken from pot; save broth.
Put chicken to side to cool.
When cool, pull from bone and cut in pieces.
While chicken is cooling, cut your tortillas into bite size.
Put cream of chicken soup in chicken broth, along with bouillon cubes.
Add cut up tortillas and cook until done.
It takes about 45 minutes for the dumplings to get done.
Add your cut up chicken and stir.
If it gets too thick, you may add 1 cup of milk to thin it out.
Rinse chicken; put in a large pot and cover with water.
Cook chicken until tender; remove from water.
Let cool.
Scrape scum from pot of water.
Add soups and bring to a full boil.
Cut up biscuits in quarters.
Plop into boiling soup.
Keep stuffing them into the pot.
Let cook 15 to 20 minutes, stirring frequently. Debone chicken and add to cooked dumplings.
Thicken if needed.
to bite size pieces and set aside.
Wash hands