4-5 chicken breasts, boneless and skinless
Approximately 5 to 6 quarts water
Salt and pepper, to taste
1- 10 1/4 ounce can cream of mushroom soup
1- 10 1/4 ounce can cream of celery soup
1- 10 1/4 ounce can cream of chicken soup
1-2 packages frozen noodles*
Dumplings (recipe below)
-Add water and chicken to a large stock pot. Simmer for approximately 30 minutes until chicken is cooked thoroughly. Remove chicken and shred with two forks. Return shredded chicken to chicken broth and add soups, stirring well. Add frozen noodles and simmer for approximately 20 minutes. Stir occasionally. Adjust seasonings. Add dumplings and continue to simmer on low for about 12 to 15 minutes. Do not remove cover while dumplings are steaming. Ladle and serve. Approximately 6 servings.
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup milk or cream
2 Tablespoon melted shortening
-Sift together flour, salt, and baking powder. Stir in milk or cream and melted shortening to make soft dough. Drop dumplings by a cookie scoop or teaspoon into gently simmering chicken and noodles. Cover tightly and steam, without lifting cover, for about 12 to 15 minutes.
* Note: For a thinner chicken broth, add only one package of noodles. Add two if you want a really thick broth.