Became a Dynasty Defender: Jul 30, 2006 20:24:02 GMT -5
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Post by hoopsgod on Oct 21, 2014 15:52:06 GMT -5
I tried this easy little recipe I ran across on the web not long ago, and it was damn good. making it to these specs fed 4 of us w/ enough left over for 2 or 3 more helpings.
first, put @64 oz. water in a pot w/ a couple of chicken bouillon cubes and @ 3 lbs. of chicken and boil it until the chicken's cooked; take the chicken out of the pot, shred it/pull it off the bones and put it back into the pot w/ the chicken broth. season to taste, add 2 (10 3/4 oz.) cans of condensed cream of chicken soup, return to stove and bring to a boil over med/high heat; then turn it on low, cover, simmer for 5 minutes and stir it a few times. turn the heat back up to med/high to return to a low boil. add chopped up carrots (4 or 5 med. sized), celery (5 or 6 pieces), @6 oz. of frozen peas, and dumplings (one at a time, keep stirring to keep them from sticking--chicken mixture should be boiling before you add dumplings). after you get your dumplings in, reduce the heat again to low, cover and simmer for 15 - 20 minutes, stirring every 3 or 4 minutes to keep dumplings from clumping.
speaking of dumplings: that's why the recipe is so easy, all you do is get a couple of cans of those Grand biscuits, flatten them out to @1/8 inch, and cut into 1/2 inch strips. make sure to lightly flower to make them easier to handle
30 or 40 minutes and you've got yourself a damn good, hearty, cold-weather meal that'll stick to your ribs
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Became a Dynasty Defender: Jul 30, 2006 20:24:02 GMT -5
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Post by hoopsgod on Oct 21, 2014 15:54:33 GMT -5
^ minor mistake, add dumplings before the veggies.
also: if you don't care for dumplings, you can substitute egg noodles for them to get a fairly tasty chicken/noodle soup!
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