Recipes > Poultry Recipes > Chicken and Dumplings

Poultry Recipes | Main Dishes

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In a large pot, combine the chicken thighs, onion, garlic, fresh rosemary, thyme, and bay leaves.
Season with Allegro Garlic & Herb Poultry Seasoning.
Pour in chicken broth until the chicken is submerged.
Bring to a simmer and cook until the chicken is tender.
Remove the chicken and shred it with a fork. Reserve 6 cups of the poaching liquid and discard the whole herbs and onion pieces.
Wipe out the pot and melt 3 tbsp of butter.
Add the diced onion, celery, and carrots. Sauté until the vegetables begin to soften.
Stir in 2 tbsp of flour and additional Garlic & Herb seasoning to create a light roux, coating the vegetables.
Slowly pour in the 6 cups of reserved poaching broth.
Add the frozen dumplings to the pot.
Cover and simmer for 30 minutes, or until the dumplings are tender and the soup has thickened.
Stir the shredded chicken back into the pot to warm through.
Adjust salt and pepper to taste.
Serve hot, garnished with fresh chopped parsley.