Tuesday, March 9, 2010

Easy Chicken & Dumplings

On a dreary, rainy day, there's nothing better to warm you up from the inside out than a big bowl of my chicken & dumplings. The house fills with the wonder smell of this dish while it's cooking. One of the best things about this recipe is that you don't have to slave over a hot stove all day to get that "cooked all day" taste. With a few simple ingredients, you can have this on the table in under 1 hour.

 Tami's Easy Chicken & Dumplings
 64 oz chicken broth
3 boneless chicken breasts
2 cans cream of chicken soup
8 oz sliced button mushrooms
3 TBSP poultry seasoning
2 tsp. thyme
2 tsp. black pepper
1 box Anne's Flat Dumplings
Warm the chicken broth in a large stock pot over medium-high heat. Add the chicken breast and poach until the chicken is cooked through. Remove the chicken to a plate and allow to cool until it can be easily handled to shred.

Stir both cans of cream of chicken soup into the chicken broth, along with the mushrooms, poultry seasoning, thyme and black pepper. Cover and cook on medium heat for 15 minutes.

Uncover the broth. Break the flat dumplings into pieces (I usually break each strip into 3 pieces) and drop into the broth. Stir frequently to prevent the dumplings from sticking together. Continue cooking until the noodles are tender. (approx 10 minutes)

Remove from heat and allow to sit for 10 minutes before serving - the broth will continue to thicken a little bit while it is cooling.

Serve with warm bread.

Save any leftovers to reheat the next day. My husband says that it's just as good, if not better, the next day.


Jillian said...

We lurve chicken and dumplings in my house! :) I'm thinking about picking up some Mission low carb white tortillas and using them for the dumplings. I'll let you know how they turn out if and when. :)

Unknown said...

Please do! I've seen many recipes that call for using tortillas as dumplings but I've never tried it.

Anne H said...

Still hungry after all these posts!
Looks yummy!

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