Old-Fashioned Chicken and Dumplings

From Cooking with Paula Deen, Quick and Easy 2008

Old-Fashioned Chicken and Dumplings
  1. 3 bone-in, skin-on chicken breasts
  2. 3 carrots, diced
  3. 3 stalks celery, diced
  4. 1 onion, diced
  5. 4 cloves garlic
  6. 4 sprigs fresh thyme
  7. 4 bay leaves
  8. 3 tablespoons kosher salt
  9. 1 tablespoon peppercorns
  10. 1 sprig fresh rosemary
  11. 1 (10.75-ounce) can cream of celery soup
  12. 1 (10-ounce) package frozen green peas
  13. 1 (10-ounce) package frozen sliced carrots
  14. 1 recipe Dumplings
  1. In a large Dutch oven, combine chicken, carrots, celery, onion, garlic, thyme, bay leaves, salt, peppercorns, and rosemary; add water to cover. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 45 minutes, or until chicken is tender. Cool chicken slightly; remove and discard skin and bones. Shred meat. Strain broth; discarding solids. Return broth to Dutch oven; add soup, peas, carrots, and chicken. Bring to a boil over medium-high heat. Drop dumpling strips, 1 at a time, into boiling chicken mixture. Do not stir.
  2. Reduce heat to low; simmer for 8 to 10 minutes, gently shaking Dutch oven back and forth occasionally to prevent dumplings from sticking.
Makes 8 - 10 servings