By Susan Benton, 30AEats.com
Ingredients
2 to 3 pounds of skinless boneless chicken breast cut into chunks against the grain, or meat removed from one or two rotisserie chickens
1 large onion, finely chopped
3 celery stalks, cut into 1/2 inch pieces
4 medium carrots, peeled and cut into 1/2 inch pieces
3 cloves of garlic, smashed with the back of a knife and finely chopped
1 teaspoon dried thyme or poultry seasoning
1/4 cup minced parsley leaves
3/4 cup frozen peas (Optional… I love frozen peas.)
3 (plus) quarts low sodium chicken broth
1 small container of chicken bone broth
Mary B’s Frozen Dumplings, 16 or 24 ounce value pack
Directions
In a heavy bottom Dutch oven on medium heat add four tablespoons of olive oil.
Add the onion, celery, garlic and thyme. Sauté for about 5 minutes, but do not brown.
Add the chicken chunks and cook until the chicken begins to brown, unless adding the cooked rotisserie chicken later.
Remove cooked chicken and vegetables to a bowl and set aside.
Pour 3 quarts packaged low sodium chicken/bone broth into the pot and bring to a boil.
Season to taste with salt and pepper.
Following the directions on the package, cut the Mary B’s dumpling strips into 1/3 pieces. Add one package of frozen dumplings, laying pieces gently in water one at a time, stirring often, creating the stew.
Let the dish return to a boil, stirring to keep the dumplings separated.
Add the peas and carrots, cover, reduce the heat and simmer on low for about 45 minutes. Keep stirring occasionally so that the dumplings don’t stick. Prepare for some dumpling breakage. It’s okay.
Add the chicken and other veggies from the bowl back to the pot. Turn the heat off and let the stew stand for about 10 minutes. The stew may thicken. If too thick, add more chicken/bone broth a little at a time to get the desired consistency.
Ladle into a bowl and top with parsley. Makes 6 to 8 servings
