I've found that an excellent, never fail substitute for the dumplings is commercially-prepared flour tortillas, sliced into strips, and dropped individually into the boiling broth. They come out the consistency that Grandma used to make, and it works every time. It also tends to thicken the broth a bit.
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Originally Posted by Anonymous
CHICKEN-n-DUMPLINGS
10 Pieces of chicken legs cleaned (NOT SKINNED)
2 Chicken Boulon Cubes
1 Lg. or Family Sz. Can of Campbells Cream of Chicken Soup
2 Pks. of Kettle Dumplings (break dumplings into 3parts before placing in water)
Salt and Peper to taste
DIRECTIONS:
Cook chicken for 5-6 hours over medium heat and then remove chicken from water and debone
(DO NOT DRAIN WATER)
Raise heat to medium high and place soup in water stir well.
Place dumplings in water and then place deboned chicken in water cook until desired consistancy.
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