Recipes

Chicken Stew with Dumplings or Noodles

Recipe No. 390 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Chicken · Meat · Noodles · Soup

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 390 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Reduce chicken to 60 pounds New York dressed or 45 pounds full drawn in recipe for chicken stew. Drop dumplings (recipe No. 314) by spoonfuls or noodles (recipe No. 206) into hot gravy and meat. Cover tightly; simmer 15 to 20 minutes.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 390, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.