Hearty Chicken And Dumplings
|Chicken thighs||4 , skinned|
|Chicken drumsticks||4 , skinned|
|Fat free less sodium chicken broth||4 Cup (64 tbs)|
|Water||3 Cup (48 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄3 Cup (5.33 tbs)|
|Sliced carrot||1⁄3 Cup (5.33 tbs)|
|Dried thyme||3⁄4 Teaspoon|
|Dumplings||12 Ounce (1 frozen package , such as Mary B's)|
|Light butter||2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
1. Combine first 9 ingredients in a Dutch oven. Bring to a boil; partially cover. Reduce heat; simmer 45 minutes or until chicken is done. Transfer chicken and vegetables to a large bowl, using tongs; cool slightly.
2. Bring broth to a boil. Separate frozen dumpling strips; break each strip in half. Add dumplings to broth, 1 at a time, stirring often to prevent sticking. Cover, reduce heat, and simmer 25 minutes.
3. Meanwhile, remove chicken from bones; cut meat into bite-sized pieces.
4. Add chicken, butter, and pepper to dumpling mixture; stir well to combine. Simmer 10 minutes, covered, or until dumplings are tender.