Page 80 - 2019TOHCookbook

GODBOUT | SPRINGFIELD, MA | SERVES 2
Life is so busy, it’s nice to sit down to a good home cooked meal with family and friends and enjoy.
INGREDIENTS
1 lb. of boneless/skinless chicken
1 chicken bouillon cube
Water
1 package of ready bake biscuits
1 can condensed cream of chicken soup
INSTRUCTIONS
1. Use a large, tall 8-quart pot otherwise, as remainder of ingredients are added, pot will boil over onto cooking surface.
2. Put raw, fresh or thawed chicken and half of the bouillon cube in pot and add water to just cover chicken. (Water and chicken should take up 1⁄3 of the pot.)
3. Boil chicken until just cooked, approximately 15 minutes.
4. Lower the temperature to medium/low so water stays hot but stops boiling.
5. Remove chicken with a slotted spoon from water and place on a plate to cool slightly. Do not discard this water; you will need it.
6. Add other half of the bouillon cube to the heated cooking water and stir to dissolve.
Add the can of condensed soup to the pot and mix thoroughly. DO NOT add any additional water like soup can suggests.
7. On a flat surface, cut the cooled chicken into bit-sized pieces and then return cut chicken to soup pot.
8. Cut raw biscuit dough into bite-sized pieces. Add biscuits pieces to pot a few at a time to avoid clumping together; biscuit chunks begin to cook as soon as they hit the hot liquid. Stir frequently between each addition of biscuit dough.
9. Simmer mixture until biscuit dough is fully cooked, approximately 15 minutes.
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CHICKEN DUMPLINGS