Easy Chicken and Dumplings
- Large Soup Pot or Dutch Oven - when cooking a quick meal it is easier to use a wide pot to get more contact with the stove and a more even cooking temperature.
- 1 tablespoon scoop - One of my favorite kitchen tools, I have had mine for over 10 years. I use it for dumplings, drop biscuits, 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more!
HELPFUL RECIPE TIPS:
- You can substitute boneless skinless chicken thighs in this recipe if you prefer them.
- You can substitute the chicken breast with rotisserie chicken or leftover chicken or turkey.
- You can freeze this soup. When reheating defrost and warm in a pot over low heat stirring occasionally until it is warmed through.
HOW TO FREEZE CHICKEN AND DUMPLINGS:
- Prepare the recipe as written and allow it to come to room temperature or close before packing it up.
- Divide the soup into the size containers you will use when defrosting. Leave room at the top.
- We use 2-cup containers and 4-cup containers.
- Divide the dumplings into the containers.
- Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent
- freezer burn. Seal and freeze.
- To thaw, allow to defrost in the refrigerator and reheat on the stovetop on low heat adding a little milk or cream as needed.
This article and recipe adapted from this site