Thursday, November 29, 2012

Chicken and Dumplings

2 chicken breasts
4-5 carrots, peeled and diced
1 small bag frozen peas
1/2 pkg frozen dumplings
1 can cream of chicken soup
10 bouillon cubes
8 cups water

Bring water to a boil, adding chicken breasts. Boil chicken breasts until cooked through. Remove from water and allow to cool completely on a cutting board. Add bouillon cubes and diced carrots. Cook for about 8 minutes, just until carrots lose their crunch. Using a slotted spoon, remove the carrots and join them with the cooling chicken breasts. Remove about 10-12 dumplings from the package and add them to the water one at a time. Set a timer and boil the dumplings, stirring occasionally, for 35-40 minutes. Gently whisk in cream of chicken soup. Dice the chicken and return chicken and carrots to the pot. Add 1 1/2 cups of frozen peas and heat just until peas are hot. Salt and pepper to taste; although, I'm pretty confident it won't need the salt, lol. ***If you don't like peas, you can use green beans, celery, etc.
*** I use Mary B's Open Kettle Dumplings, in the white package with black and red lettering. You can find them in the freezer section next to the pie shells at Wal-Mart. The dumplings have the flavor of a biscuit, but the texture is more like gnocchi.

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