-
1
Add chicken [fresh or frozen], 3 boxes of chicken broth and all seasonings to your pot.
-
2
Boil for 1 hour or longer if frozen.
-
3
Reserve 1 box of broth for finish if needed.
-
4
Pull chicken breasts from boiling pot.
-
5
Allow chicken to cool slightly and shread it finely by hand.
-
6
Discard anything yucky.
-
7
Remove Bay Leaf from pot and add 1 can Campbells Cream Of Chicken Soup and 2 tablespoons butter to broth.
-
8
Mix well with whisk.
-
9
Then, add shreadded chicken back in simmering pot.
-
10
By this time your sauce will have boiled down quite a bit and thickened.
-
11
You can thin it out slowly, if desired, with your 4th box of chicken broth if you'd like to create a Chicken & Dumpling dish or Chicken Noodle Soup.
-
12
Small chop celery, onions and carrots.
-
13
Add all to pot.
-
14
Add green chilies as well.
-
15
Taste test sauce at this point and decide if you'd like more pepper.
-
16
Boil covered until vegetables have fully softened.
-
17
Your carrots will be a great indicator.
-
18
Usually about 25 minutes.
-
19
Stir constantly as your ingredients will stick to the bottom of your pot.
-
20
Add corn at this point, if desired.
-
21
If making Chicken & Dumplings, you can use Pillsbury Canned Biscuits for extreme ease!
-
22
If so, cut all canned biscuits into quarters [fours] and separate them.
-
23
Then, place them while still chilled, into your [boiling] pot for the last 10 minutes at a high boil.
-
24
Know you'll need to use your 4th box of chicken broth and maybe even water to accommodate your dumplings.
-
25
If making noodles, boil seperate from sauce, as per manufactures directions.
-
26
Usually about 12 minutes with a dash of salt and olive oil.
-
27
Add drained noodles to your sauce.
-
28
Know you'll need to use your 4th box of chicken broth and maybe even water to accommodate your noodles.
-
29
If making rice, boil seperate from sauce, as per manufactures directions.
-
30
Serve hot.
-
31
Enjoy!
-
32
Here's about all you'll need!
