6 cups of water
6 chicken boulion cubes
2 medium onions, chopped
2 large carrots, chopped
5 stalks of celery, chopped
4 cloves of garlic, skins removed and smashed
1/2 package of frozen dumplings
3 cups of cooked, shredded chicken*
1 cup of heavy cream
1/4 tsp of dry rubbed sage
1/4 tsp of poultry seasoning
Salt & pepper, to taste
Chopped, fresh parsley, for garnish (optional)
In a large stock pot, heat the water to boiling. Drop in the boulion cubes and all of the vegetables. Boil on high for 5 minutes, then reduce heat. Cover and simmer on low for 1 hour. Then, pour the stock into a large bowl through a strainer, to seperate the vegetables from the liquid. Discard the vegetables. Pour the strained liquid back into the stock pot and bring to a rolling boil. Remove the dumplings from the freezer. If they are in long strips, break each one into 4 pieces. Add the dumplings one at a time, stirring occasionally to prevent dumplings from sticking together. Then, reduce heat, cover, and simmer for 35 minutes, stirring occasionally. Next, add the chicken, heavy cream, sage, and poultry seasoning. Cook for an additional 10 minutes. Finally, add salt and pepper to taste. Garnish with fresh parsley, if desired. Enjoy!
*For my chicken, I usually buy a package of 3 split chicken breasts, bone in, skin on. I drizzle them with olive oil and season them with salt and pepper. Then I bake them in a 375 degree oven for 1 hour. However, you can use a store-bought rotisserie chicken to save time!
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