- 1 package 24 oz. Anne’s Flat Dumpling Strips
- 3-5 Tablespoons Anne’s Chicken Base
- 1 13-15 oz. Canned cooked chicken
- 4 Quarts water salted with 1 1/2 teaspoons salt
- Salt and pepper to taste
Bring to a boil in a large 6 qt. stock pot, 4 quarts salted water. Add the chicken base. Remove the frozen dumplings from freezer while water is heating. Separate each layer of dumplings as needed and drop 8-10 in boiling broth stirring under as added. As broth comes back to a boil, add more dumplings, stirring after each addition until all are in boiling broth. Cook at a full boil about 10-12 minutes or until desired tenderness is achieved Add cooked chicken and boil 2 more minutes. Check to see if more salt is needed and add pepper as desired.
Remove from heat, cover and wait 20-30 minutes before serving. For old fashioned chicken and dumplings, cook a whole chicken until tender and use the broth to cook dumplings making sure you add enough water to have at least 4 quarts of liquid to cook a box of dumplings. To enhance the flavor, add some Anne’s Chicken Base. Remove meat from bones and add to cooked dumplings. Follow rest of recipe above.