MW5M
03-14-2006, 05:47 PM
Ingredients
3 lbs boneless skinless chicken
1 can cream of chicken soup
7 cups water
for dumplings
2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup butter milk
In large pot, boil chicken in 5 cups of water salt and pepper to taste. When cooked thouroughly, remove and let cool. *approx 15-20 minutes boiling time*
cut chicken into 1/2 inch chunks.
Add 2 cups of water and can of cream of chicken soup to broth, bring to a boil
For dumplings, in a mixing bowl combine flour baking soda and salt. Cut in shortening until mixture crumbles. Stir in buttermilk until moistened. Turn onto floured board. Knead lightly roll to 1/2 inch thick. Cut into 1X2 inch strips. Drop one at a time into boiling broth, stirring constantly to keep from sticking together or to the bottom of the pot. Turn heat to low and cook 10 minutes.
Add chicken back to broth & dumplings. Heat 5 minutes. Serve.
3 lbs boneless skinless chicken
1 can cream of chicken soup
7 cups water
for dumplings
2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup butter milk
In large pot, boil chicken in 5 cups of water salt and pepper to taste. When cooked thouroughly, remove and let cool. *approx 15-20 minutes boiling time*
cut chicken into 1/2 inch chunks.
Add 2 cups of water and can of cream of chicken soup to broth, bring to a boil
For dumplings, in a mixing bowl combine flour baking soda and salt. Cut in shortening until mixture crumbles. Stir in buttermilk until moistened. Turn onto floured board. Knead lightly roll to 1/2 inch thick. Cut into 1X2 inch strips. Drop one at a time into boiling broth, stirring constantly to keep from sticking together or to the bottom of the pot. Turn heat to low and cook 10 minutes.
Add chicken back to broth & dumplings. Heat 5 minutes. Serve.