Chicken: 6 boned drumsticks 4 boned thighs 3 cans of chicken broth 7 cups of water 4 bouillon cubes 1 can cream of chicken soup 1/2 cup of nonfat milk salt to taste pepper to taste
Dumplings: 2 cups flour 1/2 cup nonfat milk dash of salt 3 tbsp of butter crisco
Place all chicken in large boiling pot. Pour chicken broth and 3 cups of water over chicken. May need to add a little more water to cover chicken fully. Boil for approx 1 hour. Mix all dumpling ingredients together with a fork or whisk, until it forms a ball. Rollout dought out on floured foil wrap. Cut into shapes (circle or rectagle). Set aside until chicken is done. Remove chicken from heat. Pull chicken from water and place to side. Strain chicken water through stainer to remove skin and small bits of chicken. Allow the water to collect in a second boiling pot. Pull all chicken and skin from bone and place in a side bowl. Discard skins and bones. Place pot (with the chicken water) back on stove on low/med heat. Place cut dumplings in pot. Place the bouillon cubes in 4 cubes of boiled water. Stir water until cubes dissolved. Pour into pot with dumplings. And pulled chicken into pot. Allow dumplings and chicken to cook 45-60 mins until dumplings are tender. . Mix milk with cream of chicken and add to pot. Allow to cook a few minutes and then serve.
Makes approx. 13-1 cup servings
Number of Servings: 13
Recipe submitted by SparkPeople user SHELLYBEAN13.