Chicken and Dumplings

This creamy, satisfying soup features roasted chicken, savory vegetables, and a crown of fluffy dumplings.

Course Main Course, Soup

Cuisine American

Keyword dumplings, easy chicken and dumplings recipe, easy soup recipe, homemade dumplings, uses for rotisserie chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 885kcal

2 tablespoons olive oil
2 tablespoons butter
3 carrots peeled and chopped
2 stalks celery chopped
1 yellow onion chopped
2 cloves garlic minced
1/2 cup all-purpose flour
5 cups chicken broth
4 teaspoons chicken bouillon paste such as Better than Bouillon, or 4 chicken bouillon cubes
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
2 bay leaves
Salt and freshly ground black pepper
4 cups shredded cooked chicken preferably rotisserie chicken meat
1/2 cup heavy cream
1/2 cup frozen peas kept frozen until ready to use
Chopped fresh parsley for serving

To make the stew, heat the oil and butter together in a large saucepan or stock pot (a pan with a lid) over medium-high heat.
Add the carrots, celery, and onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
Add the flour and stir to coat. Cook for 1 minute.
Add the broth, bouillon, thyme, sage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the chicken, cream, and peas and reduce the heat to low. Let the mixture simmer while you make the dumplings.
To make the dumplings, in a medium bowl, combine the flour, baking powder, and salt. Add the milk and melted butter and stir gently to combine, being careful not to overmix.
If the soup isn’t simmering, increase the heat slightly so you have a gentle simmer; you don’t want boiling liquid, just a nice simmer.
Using a medium cookie scoop (1 1/2 tablespoons) or large spoon, drop the dumpling dough on top of the simmering liquid, in single layer.
Cover the pan with a lid and simmer for 15 minutes, until a wooden pick inserted into a dumpling comes out clean. If the dumplings are still doughy, cover and continue cooking until finished.
Top with parsley and serve immediately.
Note: Remove and discard the bays leaves while serving.