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Chicken Stew With Rhodes Dumplings

Chicken Stew With Rhodes Dumplings
Chicken Stew With Rhodes Dumplings
4.0 / 5  (2 votes, 0 reviews )


Prep Time: min (not including thaw time)
Bake Time: 30 min
Servings:
Skills: Intermediate


Ingredients

  1. 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!

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