Easy Chicken and Dumplings

PLINGS RECIPE

1. 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.
2. 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:

1. You can substitute boneless skinless chicken thighs in this recipe if you prefer them.
2. You can substitute the chicken breast with rotisserie chicken or leftover chicken or turkey.
3. 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:

1. Prepare the recipe as written and allow it to come to room temperature or close before packing it up.
2. Divide the soup into the size containers you will use when defrosting. Leave room at the top.
3. We use 2-cup containers and 4-cup containers.
4.  Divide the dumplings into the containers.
5. Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent
6. freezer burn. Seal and freeze.
7. 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