Ingredients

Instructions

  1. Rinse chicken and discard giblets.
  2. In a large pot boil the chicken with bay leaves, salt and pepper.
  3. Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
  4. Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
  5. Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
  6. When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
  7. Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
  8. Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
  9. Remove from heat, cover and let stand 15 minutes before serving.
  10. I serve this with cornbread; green peas are a good side dish.