Verna’s Chicken & Dumplings

Recipe from Wednesday night’s Lenten Soup Suppers, February 21, 2018.

CHICKEN and PASTRY

Boil chicken ( I usually use chicken breast , but its your choice of parts to use) using ANNE’S OLD FASHION chicken base.  Tasting of the stock is required to determine how much to use.  Start with a tablespoon per 2-3 cups of water used. I’ve been using the small breasts individually frozen and packaged by Nature’s Own Chicken breasts found at Food Lion. One to one and one-half packages per box of ANNE’S DUMPLINGS gives plenty of chicken to the mixture. One box of ANNE’S DUMPLINGS requires about 3 to 31/2 quarts of water.

After chicken is done, remove from water.  Keep water at medium to low temperature.  Gradually add ANNE’S DUMPLINGS individually. These are frozen pastry strips found in frozen food bread section. Stir carefully to keep pastry strips from sticking together.  Cook slowly without boiling.  Break chicken into pieces.  After some 20 minutes of slowly cooking pastry, add chicken to water and pastry strips.  Season with salt and pepper, to taste.  Stir every 15 minutes to keep from sticking.  I usually make an amount that will use all of ANNE’S DUMPLINGS.  They don’t keep well in freezer after opening unless you plan to use them within two- three weeks. 1 package of Anne’s Dumplings will require about 3 to 31/2 quarts of water.

Serve when the consistency is like a soup.  Continuing to cook longer will cause the consistency to thicken.  If it does get too thick, add water.

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