Ready to eat
Chicken & Dumplings Recipe:
3 Medium Carrots, Sliced
3-4 Leeks, Washed, & Sliced
2 Tablespoons Butter
Salt & Peper To Taste
32oz Chicken Broth
1 Pound Cooked Chicken, Cut Into Chunks
1/2 of Prepared Basic Potato Dumpling Recipe (w/ Sundried Tomatoes & Basil Added)
1. Saute Carrots and Leeks with butter in a heavy bottom stockpot for about 5-7minutes. Season with salt & pepper.
2.Add chicken broth and bring to a simmer.
3. Add cooked chicken to the pot.
3. Form dumplings into balls and to the pot.
4. Continue to simmer for 30-35minutes until broth is thick and dumplings are cooked.
Photography: Rachel Pockett