Chicken & Dumplin's
GreekChickenIntermediate10 minBy Northstar
Ingredients
Servings
4
- 0 lb of chicken legs and or thighs $1.50
- 5 cup chicken broth from boiled chicken $.0
- 0 oz cream of chicken soup (2 cans) $2.00 (or make your own,
- 0.5 each - 1 teaspoon salt
- 0.3 tsp pepper
- 16 piece biscuit, canned (2 cans) $.50 (4 for a $1.)
Instructions
- 1
Boil the chicken in 8 cups of water.
- 2
Skin and tear chicken into bite size pieces, save 5 cups of broth.
- 3
Keep torn chicken and chicken broth in pot.
- 4
Add cream of chicken soup to chicken broth, bring to a boil.
- 5
Keep stirring, or the chicken will settle on bottom and burn.
- 6
Add salt and pepper to taste.
- 7
Reduce heat to low, tear biscuits into quarter pieces, drop in biscuits (dumplins).
- 8
Cook uncovered over low heat for 10 minutes, then cook cover for an additional 10 minutes.
- 9
Test the dumplins with a toothpick, dumplins are done when toothpick comes out clean.
Tags
soupgreekmeals-on-a-budget