1 ½poundschicken, cooked and shreddedpre-cooked rotisserie or frozen works well
2teaspoonskosher salt
½teaspoonblack pepper
1bay leaf
1bag (24 ounces)24 oz Chateau Mini-Potato Dumplings
Instructions
Using an 6 quart or larger heavy-bottomed stock pot or Dutch oven, melt butter. Add vegetables and sauté for 5-7 minutes. Sprinkle flour over the vegetables and stir, cooking for 2-3 minutes.
Add chicken, stock, spices, and water and bring to a boil (about 10 minutes).
Follow directions for cooking potato dumplings. Add to chicken stew and cook for 5 more minutes.
Notes
You can substitute 3 cups (24 oz) of frozen mixed vegetables for the carrots, celery, peas, and green beans.