 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
These are the best chicken and dumplings I have ever had! An old lady at my church makes these for Sunday lunch and you have to be at the front of the line to get any. A Southern favorite from sweet home Alabama. (Cooking times and servings may differ) Ingredients:
1 large roasting chicken, cut up (app. 4 lb) |
10 1/2 ounces cream of chicken soup |
4 cups self-rising flour |
1 tablespoon crisco shortening |
1 1/2 cups cold water |
Directions:
1. Cover chicken with water and cook until done.
2. Remove chicken, cool and debone chicken.
3. Using approximately 2 quarts of chicken broth, add chicken soup to broth. For Dumplings: combine flour, water and shortening in a large bowl.
4. Mix to form soft dough.
5. Roll out dough, cut into 1 inch strips and drop 1 1/2 inch pieces into boiling broth and soup.
6. Cook slowly until done.
7. Add deboned chicken.
8. This can be put into a crock pot to be kept warm about 1 1/2 - 2 hours on low.
|
|