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Deep South Chicken & Dumplings




Source of Recipe


Relish magazine


Recipe Introduction


These are classic Southern dumplings—wet and sticky, more like pasta than biscuits. Look for frozen dumplings in freezer section of supermarkets.


Recipe Link: http://relishmag.com

List of Ingredients




3 (14-ounce) cans lower-sodium chicken broth
1 pound frozen boneless, skinless chicken breasts
1/4 teaspoon dried thyme leaves
1 bay leaf
1/2 teaspoon black pepper
1 (12-ounce) package frozen dumplings (such as Mary B’s Open Kettle Dumplings)
1 cup frozen green peas (optional)





Recipe



Combine broth, chicken, thyme, bay leaf and pepper in a Dutch oven; bring to a boil. Add dumplings one at a time, stirring to prevent sticking. Reduce heat, cover and simmer 20 minutes, stirring occasionally with a rubber spatula. Remove chicken, cool and shred.

Continue to cook dumplings, uncovered, 25 minutes or until very tender, stirring occasionally.

When dumplings are done, return chicken to Dutch oven along with peas; cook 1 minute. Serve immediately in shallow soup bowls. Dish will thicken as it stands. Serves 4.