From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily InBox Recipe.
INGREDIENTS:
TO PREPARE:
Combine the chicken, onion, celery, bay leaves, salt and pepper with enough water to generously cover in a large stockpot. Bring to a boil. Boil until the chicken is tender. Remove the chicken to a platter using a slotted spoon. Strain the stock and reserve, discarding the solids. Chop the chicken, discarding the skin and bones.
Mix the canned broth, soup and a small amount of the hot reserved stock in a bowl. Stir the soup mixture into the hot stock and bring to a boil. Stir in the poultry seasoning and season with pepper. Drop the dumplings 1 at a time into the boiling stock; the dumplings should barely touch. Stir in the chicken and simmer until the dumplings are tender. Serve immediately.
SERVES: 8
- 4 chicken breasts
- 4 chicken legs
- 1 large white onion, cut into quarters
- 3 ribs celery, cut into halves
- 2 bay leaves
- Salt and pepper to taste
- 1 (15-ounce) can chicken broth
- 1 (10-ounce) can cream of chicken soup
- 1 teaspoon poultry seasoning
- 1 (12-ounce) package frozen dumplings
TO PREPARE:
Combine the chicken, onion, celery, bay leaves, salt and pepper with enough water to generously cover in a large stockpot. Bring to a boil. Boil until the chicken is tender. Remove the chicken to a platter using a slotted spoon. Strain the stock and reserve, discarding the solids. Chop the chicken, discarding the skin and bones.
Mix the canned broth, soup and a small amount of the hot reserved stock in a bowl. Stir the soup mixture into the hot stock and bring to a boil. Stir in the poultry seasoning and season with pepper. Drop the dumplings 1 at a time into the boiling stock; the dumplings should barely touch. Stir in the chicken and simmer until the dumplings are tender. Serve immediately.
SERVES: 8
