Being born a Yankee, I found it hard to get ahold of a recipe for this Southern family reunion staple. I’ve done some revising and am now happy to share it. Also commonly known as chicken dumplings or chicken pot pie.

1 whole cut-up chicken
10 chicken boullion cubes
1 teaspoon Mrs. Dash
1 box Anne’s Flat Old-Fashioned Dumplings (freezer section)
1 10.75-oz. can cream of chicken soup

In Dutch oven or stockpot, add 10 cups water, bullion cubes, Mrs. Dash and chicken (not including neck and giblets). Boil chicken until done. Remove chicken and set aside to cool, keeping broth. Remove skin and bones from chicken. Cut up the meat and return it to the broth. Add can of soup. Bring to a boil for 5 minutes. 

Break the dumplings into squares and add them to the soup. (This is easiest to do if they are not thawed when you add them.) Continue to boil for 6 minutes after all the dumplings are added. Turn heat down to low and simmer for 20 minutes. Spoon out hot and slippery into bowls. Very hearty and great for cold days, or when you just need chicken soup for your soul.

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