This good old country recipe is my idea of the ultimate comfort food!
Carefully remove chicken from water, which is now your broth. Reserve broth. This should've cooked down to approximately 3 quarts liquid volume. Let chicken cool half an hour or so. (Refrigerate to speed cooling.) Remove any bones. Replace boned chicken in broth. Bring back to a boil.
Open canned biscuits as directed. Tear each individual biscuit into approx 4-6 pieces. Drop into boiling broth. Stir often to prevent biscuits adhering to each other. Once all biscuits are in broth, cook on medium heat approx 30 minutes, stirring often to prevent sticking.
Serve as main dish, or as side with fried chicken and any other side dish you prefer.
Source: My mother's old recipe. She made it for us often when I was a child. I've missed it and her even more since we lost her to cancer in 2006. Now that I've finally figured out how to make it like she did, I wanted to honor her memory by sharing it with my TF family.
| Servings: | 8 |
| Time: | 30 Minutes Preparation Time 3 Hours Cooking Time |
By Lelia Jo Cordell from Springfield, OH
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Put chicken in a large Dutch oven with enough water to cover plus about 2 inches. Add chicken seasoning, celery, and carrot.
You can use either a whole chicken or just pieces. Boil in stockpot until meat falls off bones.
