Chicken and Dumplings (Favorite of Marsha and Mason)


  • 2 rotisserie chickens, shredded
  • 2 boxes frozen dumplings (We like Anne's or Grandma B's)
  • 1 1/2 boxes chicken stock
  • 1 can cream of chicken soup 
  • Salt and Pepper to taste


1. Heat Chicken stock in large stockpot on medium heat.  

2. Whisk in cream of chicken soup until smooth.  Bring to boil, add dumplings a few at a time, letting chicken stock get back to boiling in between.  Continue stirring so dumplings do not stick to pot or each other.  Once all dumplings are in, boil while stirring for a few minutes.

3. Add the shredded chicken, cover and let sit on simmer until thickened - about 20 minutes.  Salt and pepper to taste.