Easy Chicken and Dumplings
Makes about 4 servings
  • ¼ cup unsalted butter
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • ¼ cup all-purpose flour
  • 2 (32-ounce) containers chicken broth
  • ½ (32-ounce) package frozen dumplings,* broken in thirds
  • 4 cups shredded rotisserie chicken
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  1. In a large saucepan, melt butter over medium-high heat. Add onion, celery, and carrot. Cook, stirring frequently, until tender, about 6 minutes. Stir in flour; cook, stirring constantly, for 2 minutes. Stir in broth, and bring to a boil.
  2. Stir in frozen dumplings in batches, continuing to stir to keep dumplings from sticking to bottom of pan. Return to a boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until dumplings are tender, about 30 minutes. Stir in chicken, thyme, and parsley, and cook for 10 minutes. Serve immediately.
*We used Mary B’s Dumplings. Refrigerated piecrusts cut into 2- to 3-inch pieces can be used instead of frozen dumplings.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/easy-chicken-and-dumplings-recipe/