Chicken and Dumplings

The broth for this chicken main dish recipe is enriched with the addition of cream of chicken soup. Stewing hens are slow-simmered, and then the meat is removed from the bones, cut up, and returned to the broth in which the dumpling dough is cooked.

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Ingredients:

• 1 or 2 stewed chickens, boned and chopped
• Broth from stewed chickens (Reserve 1 cup of broth for dumplings.)  
• 2 cans cream of chicken soup
• Dumplings:    
• 4 cups self-rising flour  
• 2/3 c. shortening  
• 1 c. hot broth  

Method

Add the cooked, boned and chopped chicken back into the broth in a very large kettle. Add cream of chicken soup. Bring chicken, broth and soup to a boil. Dumplings: Cut shortening into flour; stir in broth. Pinch off 1 inch pieces of dough, or roll dough out and cut into strips. Drop into boiling mixture, stirring occasionally as you add dumplings. Cook for 5 minutes after all of dough is added. Serve hot.

Notes:

Number of servings: 6

Submitted By: fingersrcrafty
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