about 4 chicken breasts and 4 thighs, give or take
1 large box chicken broth (no MSG)
1 large can or 3 small cans cream of chicken soup
1 can cream of celery soup
2 packages of frozen dumplings
salt and pepper to taste
Instructions
Fill large stock pot with chicken, then place enough water to cover. Boil chicken until tender and easy to pull off bone. When ready, take chicken out of the pot and pull off all meat, put back into the pot with water.
To chicken and water, add chicken broth and all the cream of chicken and celery soup to the pot and stir until mixed well. Add the dumplings to the mixture and stir. Cook slowly for at least an hour or until dumplings are done
Serving
Suggestions
This dish has been passed down for three generations and is one of my favorites! Makes many servings so best served with lots of family and friends
Originally Submitted
1/12/2010
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