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What's for Dinner Tonight? Easy chicken an dumplings

Easy chicken an dumplings

One whole roasted chicken (your own roasted chicken OR the store bought already roasted )
*84 oz chicken broth (see below) equivalent to 6/ 14 oz cans of broth
One can refrigerated buttermilk biscuit rolls
Teaspoon of poultry seasoning
One large onion chopped

two stalks celery diced

 two carrots peeled and diced

 two medium potatoes diced

 salt and pepper to taste
Remove skin from chicken and shred meat into large pieces set aside
In a small  Frying pan heat 2 tablespoons of butter and sauté onions until soft
In a large Dutch oven add broth, seasonings, onions, carrots, celery, potatoes, salt and pepper
Bring to a boil ,reduce to simmer for about 15 minutes to soften vegetables, then add chicken.
Continue to simmer while making dumplings
While stew  is simmering prepare dumplings.

open can, remove biscuits, cut each biscuit in half and then cut three more each half you want six pieces total per biscuit
With the stew simmering over low heat stir in dumplings a few at a time
Once all dumplings are in pot cover with a tight fitting lid and cook for 10 minutes
Ladle into bowls and serve piping hot
* with the chicken carcass and skin make your broth 5 cups water and bring to a boil also put any drippings that you have from the roasted chicken into the pot
Simmer covered for a good two hours cool and refrigerate and skim off any fat from the top Strain the broth .
Adjust seasonings to your taste if you do not want to make stock from the chicken then you could use six cans (14 ounce each)of chicken broth

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