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  • 3 cans (14-ounce) lower-sodium chicken broth
  • 1 pound frozen skinless, boneless chicken breasts
  • 1/4 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 package (12-ounce) frozen dumplings (such as Mary B's Open Kettle Dumplings)
  • 1 cup frozen green peas (optional)


  1. Combine broth, chicken, thyme, bay leaf and pepper in a Dutch oven; bring to a boil. Add dumplings one at a time, stirring to prevent sticking. Reduce heat, cover and simmer 20 minutes, stirring occasionally with a rubber spatula. Remove chicken, cool and shred.
  2. Continue to cook dumplings, uncovered, 25 minutes or until very tender, stirring occasionally.
  3. When dumplings are done, return chicken to Dutch oven along with peas; cook 1 minute. Serve immediately in shallow soup bowls. Dish will thicken as it stands.
Recipe by Nancy Hughes

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The recipe was originally published as Deep South Chicken and Dumplings on

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