Sunday, November 14, 2010

Chicken and Dumplings


1 package bone-in skin-on chicken breasts
1 qt chicken broth
6-8 cups of water, plus more to add later
crushed red pepper flakes
1 stalk celery
1 carrot
1/2 onion
2 cloves garlic
2 cans cream of mushroom soup
1 can evaporated milk
1 package of frozen dumplings, Mary B's brand

Boil the chicken breasts in the chicken broth, water, salt, pepper, and crushed red pepper flakes.
Remove from cooking water when it's cooked and shred. I used only half of my chicken and reserved the rest for chicken salad-- yum!
Add the dumplings to the boiling cooking water and cook according to package directions. Meanwhile, finely chop onions, carrots, celery, and garlic and saute in butter in a separate pan. Add the contents of this pan to the dumplings and broth. Once the dumplings are done, stir in the soup and evaporated milk.


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