Chicken and Dumplings
Tender chicken and veggies in a herby rich soup with moist, fluffy, and easy drop dumplings. Comfort food at it's finest. A store bought rotisserie chicken brings this dinner together in just about an hour and brings a ton of flavor! Get ready to cozy up in front of a fireplace and enjoy a delicious bowl of Chicken and Dumplings!
Ingredients
For Soup:
- 4 medium carrots diced, roughly ½ in. pieces
- 1 small/medium onion (we like onion so we tend to use a medium) diced, roughly ½ in. pieces
- 3 ribs celery diced, roughly ½ in. pieces
- 5 tablespoon butter
- 2 whole bay leaves
- 3 sprigs fresh thyme, finely chopped (or 2 teaspoon dried)
- 1 sprig fresh rosemary, finely chopped (or ½ teaspoon dried)
- 5 whole fresh sage leaves, finely chopped (or 1 teaspoon dried)
- 1 garlic clove, finely chopped (or 1 teaspoon of jarred garlic or garlic powder)
- 1 teaspoon black pepper roughly 5 twists of fresh cracked pepper if you prefer!
- ¼ cup All purpose flour
- ¼ cup white wine
- 8 cups chicken broth/stock
- 2 cups diced or pulled chicken we use rotisserie chicken for ease and amazing flavor!
For the Dumplings:
- 2 ½ cup self rising flour sifted
- 2 tablespoon herby spice mix see notes
- 1 teaspoon salt* see notes
- 1 teaspoon black pepper roughly 5 twists of fresh cracked pepper if you prefer!
- 1 ½ cup 2% milk
- ¼ cup melted butter
Instructions
- Melt butter in a large pot over medium heat. I use at least a 6 qt pot. You want plenty of room for the broth and the dumplings5 tablespoon butter
- Add the carrots, celery, and onions. Cook for 10 mins, stirring occasionally. Add the soup seasonings, stir and cook for another 5 mins until very fragrant.4 medium carrots, 1 small/medium onion (we like onion so we tend to use a medium), 3 ribs celery, 2 whole bay leaves, 3 sprigs fresh thyme, finely chopped, 1 sprig fresh rosemary, finely chopped, 5 whole fresh sage leaves, finely chopped, 1 garlic clove, finely chopped, 1 teaspoon black pepper
- While that is cooking, prepare the dumplings. In a medium bowl, stir the flour and seasonings together, pour in the milk and melted butter, stir until it just comes together and set aside.2 ½ cup self rising flour, 2 tablespoon herby spice mix, 1 teaspoon salt*, 1 teaspoon black pepper, 1 ½ cup 2% milk, ¼ cup melted butter
- Sprinkle the flour over carrots, celery, and onions mixture and stir until well coated. It will look chunky, but don't worry, it will come together later.¼ cup All purpose flour
- Deglaze the pan with the white wine, cooking and stirring for 1-2 mins.¼ cup white wine
- Add the broth, a little at a time, stirring well after each time to ensure no lumps. Taste and add salt and pepper to taste.8 cups chicken broth/stock
- Simmer on low for about 5 minutes, stirring occasionally. The soup will be fairly thin, but don't worry - it'll thicken up nicely with the dumplings!
- Add in the chicken, keep on a low simmer. You want the soup to be hot to cook the dumplings, but not too hot that it breaks them down.2 cups diced or pulled chicken
- Drop the dumplings in the soup by spoonful. You can use a #50 cookie scoop or just 2 spoons. Cover the pan and allow the dumplings to steam until a toothpick inserted into a few of the dumplings comes out clean. Depending on the size dumplings you scoop into the soup, this could take 10-20 mins for them to fully cook.
- Ladle this delicious soup into bowls and sprinkle with fresh parsley and fresh cracked pepper, if desired.
- Soup keeps well in the fridge for 3-4 days to enjoy the leftovers! Just warm on the stove or in the microwave.
Notes
NUGGETS OF KNOWLEDGE
Herby mix for Dumplings - My top choices here are: Trader Joe's 21 Season Salute or McCormick's Garlic and Herb seasoning. Any tasty herb mix you like will work. If it's a salty mix, omit the salt.
Chicken - I use a rotisserie chicken because they are so so good and easy! Many grocery stores have them in the deli section. I have used fresh hot ones and the cold versions - both work and are so amazingly delicious, fast, and relatively inexpensive!