Stay up to date on all your local community news on KOZI.
The morning edition is from 7 to 8:45 a.m.
Don’t forget to tune in for our News at Noon, and the evening edition at 5 p.m.
For quick news on the go, listen to our news minutes at the top and bottom of every hour
from 11 a.m. to 6 p.m.

 "Submit a News Story or Idea"

Janes Chicken and Dumplings 2/11/2012

Jane’s Chicken & Dumplings


6 Servings


1 Chicken, 4-6 pounds

2 cups chicken stock

2 cups water

1 onion, large (leave skin on) quartered

2 stalks celery, coarsely chopped

12 peppercorns, whole

1 16 oz. Package frozen vegetables

5 tablespoons flour

1 2/3 cups milk

2 cups bisquit, mixed with 2/3 cup of milk


  1. Clean and rinse inside of chicken and place in large Dutch oven with 2 cups of chicken stock, water, onion, celery and peppercorns. Bring to a boil and reduce to a simmer. Cook covered for approximately 1 hour or until chicken is cooked.
  2. Remove chicken and let cool. Remove skin and bones and break into small serving pieces. Reserve.
  3. While chicken is cooling, cook remaining liquid until reduced to about 2 cups. Strain into gravy cup.
  4. Remove about 6 tablespoons of chicken fat from cup and make roux with 5 tablespoons of flour. Cook for one minute and add remaining broth, eliminating fat from the top of the cup. Add enough milk to make a light gravy.
  5. Add chicken to gravy and bring to boil. Reduce heat to a gentle simmer.
  6. Add Mixed frozen vegetables.
  7. Mix bisquit mix and 2/3 cup of milk together and drop by tablespoons into simmering liquid. Cook for 10 minutes and then cover and cook 15 minutes longer.
  8. Remove cover and serve.


Super Easy Chicken Noodle Soup


6 Servings


1 Tablespoon butter

½ cup onions, chopped

½ cup celery, chopped

4 14oz. Cans chicken broth, low sodium and lowfat

½ pound chicken breasts, cooked, diced

1 ½ cups egg noodles, or rice

1 cup carrots, diced

½ teaspoon basil, dried, optional

½ teaspoon oregano, dried, optional

½ teaspoon parsley, fresh, optional

1 teaspoon lemon juice, or zest, optional

Salt and Pepper to taste


  1. In a large pot over medium heat, melt butter. Sauté celery, onions, and carrots until just tender, about 5 minutes.
  2. Add chicken broth, spice, lemon juice and salt/pepper to taste. Bring to a boil and add noodles or rice. Cook until al dente, about 8 to 10 minutes. (Noodles and rice can be cooked ahead of time and added to the broth when adding the chicken.)
  3. Add cooked chicken and noodles or riace, let simmer until heated through, about 2 minutes.


NOTE: If you have a 4 to 6 ounce uncooked chicken breast, you may add it with the chicken broth, cook for 20 minutes, remove from stock, chop and add to soup.