Recipe of the Week: Easy Chicken & Dumplings

Connor Guyton
Staff Writer

Easy Chicken & Dumplings

1 container chicken broth or stock
2-3 quarts water
1 (24 ounce) package Mary B's frozen dumplings
1 whole cooked chicken (or equivalent) deboned, shredded, seasoned with salt and pepper
garlic salt

In a large heavy stock pot, bring 1 container chicken broth and 2-3 quarts of water to a rolling boil. Drop in 1 package of frozen dumplings, each broken into thirds. As boil decreases, stop adding dumplings for a moment until rolling boil resumes. Use entire package.
Stir frequently. After all dumplings are added, cover with tight fitting lid and reduce to simmer. Stir occasionally to prevent sticking. Simmer for at least 45 minutes. When dumplings are somewhat puffy, remove 1/2 cup broth and stir in a "fork" or two of flour until no lumps remain.
Add mixture back to pot of dumplings. Stir. Add shredded chicken and season to taste with salt, pepper and garlic salt.
Remove from heat and let stand 5-10 minutes before serving.