Chicken And Dumplings For The Crew(10 People)

• 8 to 10 lb. chicken
• 20 chicken bouillon cubes (optional)
• 2 Tbsp. onion powder
• 2 Tbsp. celery powder
• 2 bay leaves
• 2 cans cream of mushroom soup
• 1 lb. chicken livers (optional)
• 2 lb. Skinner egg noodle dumplins
• jalapeno peppers (optional)
• 2 gal. tap water
• 2 Tbsp. parsley

1. In large pot add 2 gallons water, bouillon cubes (optional), onion powder, celery powder, bay leaves and chicken.
2. Boil approximately 45 minutes to 1 hour.
3. Remove chicken from pot, let cool and debone.
4. Skim grease off broth.
5. Return to boil.
6. Return chicken to pot.
7. Add livers (optional).
8. Add parsley and jalapeno peppers (optional).
9. Mix in soup, stirring well.
10. Salt and pepper to taste.
11. Add noodles; cook approximately 10 minutes, stirring occasionally.
12. Turn off heat, cover with tight fitting lid and let stand for 5 minutes.
13. Serve with garlic bread, crackers or corn bread.
14. Halve ingredients for 5 people.

chicken, chicken, onion powder, celery powder, bay leaves, cream of mushroom soup, chicken livers, skinner egg, peppers, water, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219230 (may not work)