In the past, I’ve made chicken & dumplings, but it was a kind of cheater’s way – using canned cream of chicken soup, etc. Today, for some reason, I woke up with the idea in my head to make chicken stew. Once I started that, I thought wait… why not put dumplings on it!
- 4 boneless chicken breasts, cut into chunks
- 6 cups of chicken broth
- 3 carrots, cut into 1/2” chunks
- 2 cups frozen green beans
- 1 cup frozen peas
- 1/4 cup dehydrated onions (because I can’t eat normal onions anymore :< )
Bring chicken broth to a low boil. Add frozen vegetables and onion. Simmer for 20 minutes. Add chunks of chicken. Continue to simmer for about 30 minutes.
Add 1/4” cup of your favorite thickening agent (corn starch, flour, etc.)) and water – Whisk well, and add to chicken soup. Stir while it thickens.
Open can of crescent rolls. do not unroll. Cut them into 1/4” discs. Please crescent rounds evenly across the surface of chicken mixture. Continue cooking on a low light for 10 –15 minutes, or until dumplings are cooked through.
