You can debone the chicken prior to “creaming”, cut up and add back to broth.
I do this…but I will also add a cup or two of frozen mixed vegetables during the last part of stewing the chicken.
I also make my chicken and dumplins like this…easy dumplins…purchase the really cheap small canned biscuits, cut each up into quarters with scissors and drop into creamed chicken…simmer very, very slowly for 10 minutes more to cook the dumplins being careful not to burn your creamed chicken on the bottom.
You might need to buy:
- fat from cleaned raw chicken
- whipping cream
- flour
- medium onion
- chicken
ready in about 35 minutes
You might need to buy:
- taco seasoning
You might need to buy:
- cream
- garlic
- small onion
- sugar
- water
- chicken broth
- crushed or diced tomatoes
- fresh basil
- salt
- Fresh pepper
ready in about an hour;
serves 6
You might need to buy:
- 30g unsalted butter
- plain flour
ready in about 370 minutes;
serves 10
You might need to buy:
- butter
- celery
- dried parsley
- dried thyme
- crushed bay leaves
- rice
- cream of chicken soup
- salt & pepper
ready in about 45 minutes;
serves 6
You might need to buy:
- olive oil
- chicken broth
- baby spinach
- heavy cream
ready in about 15 minutes;
serves 6
You might need to buy:
- chicken broth
- cooked shredded chicken
- salsa verde
- ground cumin
- Chopped fresh cilantro leaves
- Crumbled tortilla chips
- Diced avocado
- Shredded Monterey Jack
- Sour cream
If you like to freeze leftovers, double the recipe!
ready in about 50 minutes;
serves 4
You might need to buy:
- shredded carrot
- chopped celery
- chicken stock
ready in about 35 minutes;
serves 4
You might need to buy:
- mild curry paste
- sunflower oil
ready in about 40 minutes;
serves 4
You might need to buy:
- fresh green pesto
- 500ml hot vegetable stock
- bread or baguette