2 Tablespoons of butter
1 cup diced carrot or match-stick carrots chopped
1 cup diced celery
2 Tablespoons diced white or yellow onion. ½ teaspoon of black pepper
1 teaspoon of salt
2 Tablespoons of all-purpose flour
2 32-oz cartons of chicken stock
1 tablespoon of Better than Bullion Roasted Chicken seasoning (optional)
1 package of frozen dumplings (see notes for other options)
2 cups rotisserie chicken deboned and roughly chopped (more or less chicken is your call)
Melt butter in large stock pot or Dutch oven. Add diced vegetables, salt and pepper and cook until onions and celery are translucent (about 5 minutes). Stir in flour and cook, stirring continuously for 2 to 3 minutes. Slowly add chicken stock, stirring with a whisk to incorporate the flour. Bring to a low boil and add a few dumplings at a time, stirring in between. After all the dumplings have been added, let it simmer for 10 minutes, then add the chicken. Let simmer for 30 to 45 minutes, stirring frequently. Enjoy!
Notes: There are different options for dumplings. Another easy option is to use flour tortillas cut into strips. Use 10 flour tortillas cut into 1.5” strips. A more involved option is to use thawed frozen biscuits, such as Pilsbury. Roll out the thawed biscuits with a rolling pin on a lightly floured surface until about 1/8” and cut into strips. An even more involved option is to make biscuit dough from scratch, roll out on floured surface and cut into strips. The two biscuit options create a thicker dumpling, the tortillas and the frozen dumplings are thinner when cooked.