Stock:
1 whole chicken, cut in pieces
2 celery stalks, cut in large chunks
2 carrots, cut in large chunks
1 onion, halved
1 bay leaf
Salt and pepper
Enough Water to cover chicken
Prepare the stock, place large stock pot over medium high heat. Add the vegetables and chicken, water, and bay leaf; cook until chicken is done. Strain the stock to remove the solids and set aside. Discard vegetables. If making a lot of dumplings and just add more broth from canned.
Dumplings:
2 tablespoons butter
2 1/4 cups Self-Rising Flour, divided
1/4 cup Vegetable Shortening, chilled
1/4 teaspoon black pepper
1/2 cup milk
1 Can Herbed Cream of Chicken Soup
1/2 cup chicken broth
PLACE 2 cups of the flour in large bowl. Cut in shortening using pastry blender or 2 knives just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves sides of bowl.
TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into strips about 2 inches x 1 inch. Return broth to boiling. Add dumpling strips to boiling broth.
COVER; reduce heat to low. Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk, Herbed Cream of Chicken soup and cooked chicken. Cook about 5 minutes or until heated through.
Add chicken back to dumplings and simmer.
1 whole chicken, cut in pieces
2 celery stalks, cut in large chunks
2 carrots, cut in large chunks
1 onion, halved
1 bay leaf
Salt and pepper
Enough Water to cover chicken
Prepare the stock, place large stock pot over medium high heat. Add the vegetables and chicken, water, and bay leaf; cook until chicken is done. Strain the stock to remove the solids and set aside. Discard vegetables. If making a lot of dumplings and just add more broth from canned.
Dumplings:
2 tablespoons butter
2 1/4 cups Self-Rising Flour, divided
1/4 cup Vegetable Shortening, chilled
1/4 teaspoon black pepper
1/2 cup milk
1 Can Herbed Cream of Chicken Soup
1/2 cup chicken broth
PLACE 2 cups of the flour in large bowl. Cut in shortening using pastry blender or 2 knives just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves sides of bowl.
TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into strips about 2 inches x 1 inch. Return broth to boiling. Add dumpling strips to boiling broth.
COVER; reduce heat to low. Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk, Herbed Cream of Chicken soup and cooked chicken. Cook about 5 minutes or until heated through.
Add chicken back to dumplings and simmer.
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