t.
Add the chicken, 1 teaspoon of salt
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 with celery and onion until done. Keep water level over top of chicken. Debone chicken.
(Save the broth.)
In Dutch oven, strain broth. Throw away the celery and onion. Add bouillon cubes. Heat until dissolved. Tear or cut up tortillas. Add to broth. Bring to a boil. Add chicken and cover pot.
Cook approximately 30 to 45 minutes until desired thickness of your \"dumplings.\"
It'll thicken faster with lid off, but be careful as the tortillas soak up the broth!
You'll need approximately 2 quarts broth; add soup (no extra water).
Pinch each biscuit in about 4 pieces.
Drop one by one into hot, boiling broth and soup mixture; the dumplings will be bite-sized and fluffy.
Let boil on medium-high for approximately 5 to 8 minutes.
Add cooked eggs and chicken.
Makes a large pot.
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.
Place chicken broth, cooked chicken (add more for a really
nto a ziploc bag. Cut chicken into pieces and dump into
Cut the chicken legs into pieces -
Heat broth.
Thicken broth as
thin
gravy.
Mix flour, baking powder and salt.
Add milk as
for drop biscuits.
Drop onto boiling broth.
Put lid on.
Cook about 10 to 15 minutes.
arge pot.
Add the chicken, 1tsp. salt, onion, celery, garlic
f the rotisserie chicken. You could use leftover chicken or anything else
tter than grandma's homemade chicken and dumplings and the gourmet chef
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 dumplings in salt water until tender, using just enough water to cover.
Do not drain.
Add chicken, margarine and broth. Bring to a boil; cover.
Reduce heat and simmer for about 45 minutes.
Add salt and pepper to taste.
Chicken Stock:.
Wash chicken well.
Place in large
er moderate heat until the chicken legs are cooked through,
Cut chicken into serving pieces and place
large pot boil the chicken with bay leaves, salt and
roth. When cold, remove the chicken fat to use as shortening