CHICKEN AND DUMPLINGS ~ THE EASY WAY!
I love "made from scratch" dumplings but seldom have the time to make them. I have never liked the substitutes people use such as tortillas or buscuits. I discovered that by using frozen Parkerhouse Rolls, my dumplings are ALWAYS homemade.
Provided by Michelle Hickey
Categories Chicken Soups
Time 2h30m
Number Of Ingredients 6
Steps:
- 1. Sautee chopped onion, celery and garlic in a pan with a tablespoon of oil
- 2. Boil chicken until done. Save your broth. If you have used chicken on the bone, debone. Place all your chicken back into your water and add your canned broth and sauteed veggies. Salt and pepper to taste as you simmer.
- 3. When your bag of rolls have begun to defrost, tear the rolls into 4ths and add them to your boiling liquid.
- 4. Continue to season until you have your desired taste. To thicken your juice you can add dried potato flakes until you have your desired thickness.
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