This is a quick way to get that slow-cooked flavor. A few supermarket shortcuts go a long way in this recipe. It’s the only one I use. I hope you like it as much as we do.
Place the chicken stock, soup, onions, poultry seasoning and pepper in a large pot over medium high heat. Bring to a boil, stirring often to combine thoroughly. After a couple of minutes at a good rolling boil, turn down to medium. Add your dumplings and cook, following the package directions. While the dumplings are cooking, remove the chicken from the bone and skin. When the dumplings are done, add the chicken and stir thoroughly. Continue cooking for another 10 minutes just to combine everything and heat the chicken. This will thicken upon standing.
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I just made this and it was excellent. I added carrots, celery and peas. I didn’t have the rotisserie chicken but added about 6 boneless, skinless thighs. I made Phyllis Stokes biscuit type dumplings. I will make this again.
Very easy and very good. I did add chopped onion, celery, and carrots, just because i had them on hand.
Delicious.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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