Time 1h15m Yield 10 servings. Number Of Ingredients 13 Steps:
Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Time 4h5m Yield 8 Number Of Ingredients 10 Steps:
Mix flour and shortening together in a bowl until it resembles cornmeal. Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours. Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes. Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Time 40m Yield 10 serving(s) Number Of Ingredients 7 Steps:
Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked. After chicken is done remove it from the broth and let cool. Strain chicken broth, add canned broth and bring back to a boil. Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out. Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately. While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking. Add salt and pepper to taste.
Time 30m Number Of Ingredients 5 Steps:
In a pot bring water, bouillon cubes, and chicken meat to a boil. Flatten biscuits, coat with flour and cut in quarters. Drop biscuit pieces into pot. Cook until done (approx. 10 min) gradually adding flour until consistency of broth is to your liking.
Time 6h Number Of Ingredients 8 Steps:
Put the chicken, cream of chicken soup, milk, water, celery, carrots, and chicken broth in a crock-pot. Cook on low, usually 4-6 hours, till the chicken falls apart. About 30-minutes before you are ready to eat, prepare the biscuits as the package indicates. Spoon drop the biscuits in the soup let them cook for usually 30 min-1 hour. The dumplings will look soggy at first. Once they firm up and look like dumplings, they are done.
Time 1h20m Yield 5-6 serving(s) Number Of Ingredients 18 Steps:
For the chicken: Heat oil in a large Dutch oven or large covered skillet. Add the chicken and brown for 2 minutes on each side. Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes, covered. Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes. While carrots are cooking, remove the chicken from the bones. Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth. Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer. For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl. Make a well in the center of the dry ingredients and add the milk, egg and oil. Stir quickly to make the batter. For each dumpling, spoon a rounded tbsp of batter into the simmering broth. Cover and simmer for another 13-15 minutes, but DO NOT STIR. Ladle servings into big bowls and eat up!
