Description
This easy chicken and dumplings recipe cooks in one pot and uses rotisserie chicken for a comforting meal.
Ingredients
Scale
- 1 rotisserie chicken (shredded or 2 cups cooked chicken)
- 6 cups chicken broth
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 2 tablespoons olive oil or butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 4 tablespoons butter (melted)
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the onions, carrots, and celery, and sauté for 5 minutes until softened.
- Stir in the garlic and thyme and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the shredded chicken, salt, and pepper, and simmer for 10 minutes to blend the flavors.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Stir in the milk and melted butter until just combined; the dough should be slightly sticky.
- Using a spoon, drop small mounds of dough into the simmering broth, spacing them about 2 inches apart.
- Cover the pot with a lid and let the dumplings cook undisturbed for 15 minutes.
- To make the broth creamier, stir in ½ cup of heavy cream or create a slurry by mixing 2 tablespoons of flour with ¼ cup of water and stirring it into the broth. Cook for 3-5 minutes until the broth thickens.
- Serve the chicken and dumplings in bowls, garnished with fresh parsley.
Notes
For richer flavor, use low-sodium broth and taste for salt adjustment. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg