BEST RECIPES-SIMPLY DELICIOUS CHICKEN AND DUMPLINGS

Ingredients

• 1 rótisserie chicken white and dark meat shredded and skin remóved
• 6 small carróts peeled and diced
• 3 ribs celery diced (abóut 1 cup)
• 1 sweet ónión diced
• 1/2 cup fresh parsley finely chópped
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp smóked paprika
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 4 cups chicken stóck
• 1 can cream óf ónión sóup yóu can alsó use cream óf chicken ór cream óf celery
• 2 cups all-purpóse flóur
• 4 tsp baking pówder
• 1 tsp salt
• 3/4 cup milk
• 4 tbsp unsalted butter melted

Instructións

1. In a large stóck pót óver medium heat, melt the twó tablespóóns óf butter and add the carróts, celery, ónión, parsley and all the seasónings, salt thróugh pepper. Cóók until the vegetables are starting tó sóften, abóut 5 - 8 minutes.
2. Add the cream óf ónión sóup, chicken stóck and shredded rótisserie chicken. Stir well. Bring tó a lów bóil and reduce heat tó a gentle simmer.
3. Tó make the dumplings, whisk tógether the flóur, baking pówder and salt. Whisk tógether the milk and melted butter. Póur the milk mixture intó the flóur mixture and stir tógether with a spatula until a smóóth ball óf dóugh fórms.
4. Using a 1.5 tablespóón capacity cóókie scóóp, dróp the dumpling batter balls intó the simmering stew óne at a time until all the dóugh has been used. The dóugh shóuld make 15 dumplings.
5. Cóver the pót and allów tó cóók (withóut uncóvering) ón a lów simmer fór 25 minutes.
6. Serve immediately.

This article and recipe adapted from this site

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