From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily InBox Recipe.


  • 4 chicken breasts

  • 4 chicken legs

  • 1 large white onion, cut into quarters

  • 3 ribs celery, cut into halves

  • 2 bay leaves

  • Salt and pepper to taste

  • 1 (15-ounce) can chicken broth

  • 1 (10-ounce) can cream of chicken soup

  • 1 teaspoon poultry seasoning

  • 1 (12-ounce) package frozen dumplings


Combine the chicken, onion, celery, bay leaves, salt and pepper with enough water to generously cover in a large stockpot.  Bring to a boil.  Boil until the chicken is tender.  Remove the chicken to a platter using a slotted spoon.  Strain the stock and reserve, discarding the solids.  Chop the chicken, discarding the skin and bones.

Mix the canned broth, soup and a small amount of the hot reserved stock in a bowl.  Stir the soup mixture into the hot stock and bring to a boil.  Stir in the poultry seasoning and season with pepper.  Drop the dumplings 1 at a time into the boiling stock; the dumplings should barely touch.  Stir in the chicken and simmer until the dumplings are tender.  Serve immediately.


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