Easy Chicken and Dumplings

By zhanghengshuo

4 Person

35 Minutes

0 Calories

This Chicken and Dumplings recipe is SO EASY to make from scratch if you use rotisserie chicken and store-bought broth! It's a fast, easy comforting soul food to make on busy nights. The fresh thyme in the dumplings sets it over the edge.

Ingredients

Pepper
Salt
2 cups Cooked diced or shredded chicken
1 teaspoon Fresh thyme leaves
1 teaspoon Baking powder
1 teaspoon Salt
1 cup Whole milk divided
4 cups Chicken stock / broth
1 1/4 cups All-purpose flour divided
1 Onion diced
2 stalks Celery plus their leaves diced
2 Carrots diced small
4 tablespoons Butter divided

Method

01

Saute the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium-high heat until browned and soft (about 3 minutes).
02

Add 1/4 cup flour, stir to coat.
03

Add chicken broth (4 cups) and bring to a boil.
04

Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
05

Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until just combined.
06

Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
07

Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
08

Serve garnished with extra fresh thyme and fresh ground pepper, if desired.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken and Dumplings

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Easy Chicken and Dumplings

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

Pepper

Salt

2 cups Cooked diced or shredded chicken

1 teaspoon Fresh thyme leaves

1 teaspoon Baking powder

1 teaspoon Salt

1 cup Whole milk divided

4 cups Chicken stock / broth

1 1/4 cups All-purpose flour divided

1 Onion diced

2 stalks Celery plus their leaves diced

2 Carrots diced small

4 tablespoons Butter divided

03 Method

Step 1

Saute the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium-high heat until browned and soft (about 3 minutes).

Step 2

Add 1/4 cup flour, stir to coat.

Step 3

Add chicken broth (4 cups) and bring to a boil.

Step 4

Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.

Step 5

Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until just combined.

Step 6

Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).

Step 7

Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!

Step 8

Serve garnished with extra fresh thyme and fresh ground pepper, if desired.

04 Author