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Ingredients
- 2 (14-ounce) cans (3 1⁄2 cups) chicken broth
- 3 1⁄2 cups water
- 1 bay leaf
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 (15.75-ounce) can cream of
- chicken soup
- 2 tablespoons butter
- 24 frozen dumplings, thawed according to package directions
- 1 rotisserie chicken
- 1 ⁄2 teaspoon ground black pepper 2 tablespoons fresh chopped
- parsley
Details
Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from tasteofthesouthmagazine.com
Preparation
Step 1
In a large Dutch oven, combine chicken broth and 3 1⁄2 cups water. Bring to a full rolling boil over medium heat. Add bay leaf, onion powder, thyme, cream of chicken soup, and butter.
When broth returns to a boil, add dumplings, a few at a time. Let broth return to a boil before adding more dumplings.
After all dumplings have been added, cook for 10 minutes.
While dumplings are cooking, pull meat from rotisserie chicken, discarding skin and bones. Shred or chop chicken. (You should have approximately 3 cups of meat.) Add chicken to broth mixture. Cover, remove pot from heat, and let sit for 30 minutes.
Remove bay leaf, and season with pepper and parsley before serving.
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