Hearty Chicken And Dumplings Recipe
Ingredients
| Chicken thighs | 4 , skinned | |
| 4 chicken drumsticks, skinned | ||
| 4 cups fat-free, less-sodium chicken broth | ||
| Water | 3 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/3 Cup (16 tbs), sliced | |
| Carrot | 1/3 Cup (16 tbs), sliced | |
| Dried thyme | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dumplings package | 1 , frozen | |
| 2 teaspoons light butter | ||
| Ground black pepper | 1/4 Teaspoon | |
Directions
1. Combine first 9 ingredients in a Dutch oven. Bring to a boil; partially cover. Reduce heat; simmer 45 minutes or until chicken is done. Transfer chicken and vegetables to a large bowl, using tongs; cool slightly.
2. Bring broth to a boil. Separate frozen dumpling strips; break each strip in half. Add dumplings to broth, 1 at a time, stirring often to prevent sticking. Cover, reduce heat, and simmer 25 minutes.
3. Meanwhile, remove chicken from bones; cut meat into bite-sized pieces.
4. Add chicken, butter, and pepper to dumpling mixture; stir well to combine. Simmer 10 minutes, covered, or until dumplings are tender.
2. Bring broth to a boil. Separate frozen dumpling strips; break each strip in half. Add dumplings to broth, 1 at a time, stirring often to prevent sticking. Cover, reduce heat, and simmer 25 minutes.
3. Meanwhile, remove chicken from bones; cut meat into bite-sized pieces.
4. Add chicken, butter, and pepper to dumpling mixture; stir well to combine. Simmer 10 minutes, covered, or until dumplings are tender.
Chef
