Chicken with Dumplings

6 chicken legs

1/2 cup finely chopped onion

1/2 cup frozen corn

1/2 cup chopped carrots

1 chicken bouillon cube

1/2 tsp. basil

2 T. cornstarch

1/2 cup water

1 can biscuits

salt and pepper


1. In large pot, boil chicken legs in about 2 cups of water for 20-30 minutes, until meat falls from bone. Keep the broth and remove the chicken to cool.

2. In the broth add the onion, corn, carrots, chicken bouillon cube, and basil. Boil until carrots are tender.

3. Remove skin the from chicken and discard. Remove the chicken from the bone and cut into bite-size pieces and add to broth. Turn heat on low.

4. Add the cornstarch with the water and stir. Add this mixture to the broth slowly, stirring the whole time.

5. Open biscuits and flatten each one. Cut each of them into four pieces and drop all of them into the broth. Cover with lid and cook 10-15 minutes. Add salt and pepper to taste. Stir and serve.


***Recipe from my mother-in-law***


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