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Chicken Stew With Rhodes Dumplings

Skill: Intermediate Prep Time: Bake Time: 30 Servings:



Ingredients:

3 cups cooked chicken, cut in bite size pieces
12 cups chicken broth
1 cup onion, diced
3/4 cup celery (including leaves), diced or sliced
1 teaspoon poultry seasoning
1 large bay leaf
1 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground pepper, or to taste
2 lbs. frozen vegetables, your favorite mix
10 Rhodes White Dinner Rolls, thawed and still cold
flour to roll dumplings


Instructions:

Take Rhodes White Dinner Rolls out of freezer to thaw. Put chicken broth in a large stock pot. Add onion and celery, 1 teaspoon poultry seasoning, salt, pepper, 1 large bay leaf and bring to a boil. Reduce to a low boil 10 minutes. Chop cooked chicken (rotisserie or leftover chicken, works great). Sprinkle surface with flour. Pat, or roll, each thawed, yet chilled roll, into a thin rectangle. Using a pizza cutter, cut into four strips. Cut again into 1 to 1 1/2 " pieces. Sprinkle pieces with flour as you cut them. Add frozen vegetables and chicken to stock pot and bring to a boil. Season with salt and pepper to taste. Drop in dumplings a few at a time to cover surface. Gently stir and add remaining dumplings. Cook 20 to 30 minutes until dumplings are cooked through. Enjoy!