By the late 1800s in the U.S., more dumplings were added to stretch one whole chicken being added. My great-great grams taught me this recipe. It has been passed down from generation to generation... But, I am posting version #2. The second version of the recipe is quick and simple, while the original is all natural.
|Chop 2 carrots, 1 small onion, and 1 bunch parsley.|
|Melt 1-2 Tbs butter to a cast iron skillet|
on medium heat.
|Saute` veggies in skillet until they are soft.|
Add a pinch of sea salt and pepper while cooking.
|Add 2 chicken breasts, diced, to the pan and cook.|
Add chicken stock to pan as well and cook until tender.
Transfer ingredients to a large pot. Add 2-3 cups of chicken stock
and 1 can of cream of chicken soup. Whisk until smooth. Bring to
a low boil.
|Final result! Enjoy!|