Easy Chicken and Dumplings

Easy Chicken and Dumplings


2 T. olive oil or vegetable oil

1 C. chopped onion

1 C. chopped celery

1-1/2 lbs. boneless, skinless chicken breasts, cubed

2 cans (14-1/2 oz. each) chicken broth

2 C. water

1/2 t. coarsely ground pepper

1/4 t. salt

1 C. thinly sliced carrots

In a Dutch oven or stock pot, heat oil over medium-high heat. Add onion and celery; cook and stir for 5 minutes. Add chicken; cook and stir for 3 to 5 minutes or until the chicken is no longer pink inside. Add broth, water, salt and pepper; heat to boiling. Cover; reduce heat and simmer for 5 minutes longer. Increase heat to bring chicken mixture to full rolling boil; add carrots.

Add dumplings, one at a time. Cook, stirring gently, for 10 minutes or until the dumplings are cooked and carrots are tender.

Makes 8 servings.


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