Chicken and Dumplings III

My mom used to make this recipe for us growing up. Now I make it for my family and they all love it! It’s simple yet delicious! Enjoy!

Step: 1

In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.

Step: 2

Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

Per Serving: 376 calories; protein 20.8g; carbohydrates 31.4g; fat 18.3g; cholesterol 68.4mg; sodium 1377mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.