Description
Easy, uses frozen dumplings. Makes a big potful, had to guess at number of servings. I adapted this from the basic recipe on the frozen dumpling box. I always use anne's dumplings in the red box (www.annesdumplings.com) but you could use any brand frozen dumpling strips.
Ingredients
- Whole Chicken
- Bay Leaf
- Water
- Salt And Pepper
- Dumplings
- Cream Of Chicken Soup
Instructions
- Rinse chicken and discard giblets
- In a large pot boil the chicken with bay leaves, salt and pepper
- Remove the chicken to a platter to cool
- Once cool enough to handle, remove meat from the bones
- Skim the fat from the broth and add enough water to get 4 or 5 qts
- Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more
- When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes
- Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated
- Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary
- Remove from heat, cover and let stand 15 minutes before serving
- I serve this with cornbread
- Green peas are a good side dish