Ingredients:
4 Chicken Drumsticks (with skin)
2 Boneless skinless chicken breasts
1 can Campbell's Cream of Mushroom soup
4-6 carrots (chopped into slices)
1 medium Vidalia onion (or 1 small regular onion) quartered
1 tbsp minced garlic (I use the little jar of pre-minced)
salt and pepper to taste
1 package of Mary Hill's Dumplings (God love this woman!)
Fill a stew pot half full of water and put your chicken in it. Salt and pepper to taste (not too much b/c the soup will add some sodium). Bring to a boil and boil for about 45 minutes. Add the carrots, onion, and garlic. Continue boiling about 30 minutes or longer until the chicken is done and real tender.
Remove the chicken from the pot (leave the carrots etc.) and set aside. When the chicken is cool, shred the 2 breasts with a fork but leave the drumsticks whole.
Remove about 2 cups of the chicken broth from the pot and whisk with the can of mushroom soup til the lumps are gone and then add the mushroom soup mixture back to the rest of the broth. Return to a boil. Add the dumplings one at a time to the broth (per dumpling package instructions), reduce heat to low, cover and cook for 30 minutes.
Add all the chicken back to the dumpling mixture and then serve.
Serve with Butterbeans and an episode of Masterpiece Theatre for ultimate satisfaction.
p.s. I'm an eccentric old lady at heart - as if you couldn't figure that out by the above comment.
p.p.s. I'm still waiting on the that supscription to "Reminisce" Nana.
