Easy Chicken and Dumplings

Ingredients

• 4 tbsp butter (For the soup)
• 1 medium onion (Diced)
• 3 carrots (Peeled and sliced)
• 3 celery stalks (Sliced)
• 3 cloves garlic (Minced)
• 0.333 cup all-purpose flour (For thickening the soup)
• 6 cups chicken broth (Bone broth preferred)
• 2 cups heavy cream (The directions refer to half-and-half, but the ingredient list specifies heavy cream; use heavy cream for the richer soup described.)
• 1 Parmesan rind (Remove before adding the cream and chicken)
• 1 tbsp garlic powder (For the soup)
• 1 tbsp onion powder (For the soup)
• 1 tbsp poultry seasoning (For the soup)
• 1 tbsp dried thyme (For the soup)
• salt (To taste)
• black pepper (To taste; use cracked black pepper for serving)
• 3.5 cups shredded rotisserie chicken (Use 3–4 cups)
• 0.5 cup Parmesan cheese (Grated; for the soup)
• fresh parsley (Optional; chopped for garnish)
• 2 cups all-purpose flour (For the dumplings)
• 1 tbsp baking powder (For the dumplings)
• 1 tsp salt (For the dumplings)
• 1 tsp garlic powder (For the dumplings)
• 0.5 cup Parmesan cheese (Grated; for the dumplings)
• 0.5 cup mozzarella cheese (Shredded)
• 2 tbsp fresh parsley (Chopped; for the dumplings)
• 1 cup milk (For the dumpling dough)
• 0.5 cup butter (Melted; for the dumplings)

Steps

1. 1

   Melt the 4 tablespoons of butter in a large heavy-bottomed pot over medium heat.

2. 2

   Add the diced onion, sliced carrots, and sliced celery. Cook for 7–8 minutes, stirring occasionally, until the vegetables have softened but are not deeply browned.

3. 3

   Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.

4. 4

   Sprinkle the flour over the softened vegetables. Stir continuously for 1 minute so the flour is incorporated and lightly cooked.

5. 5

   Slowly pour in the chicken broth while stirring or whisking constantly to prevent lumps. Continue stirring until the broth is smooth.

6. 6

   Add the Parmesan rind, garlic powder, onion powder, poultry seasoning, dried thyme, salt, and black pepper. Bring the soup to a gentle simmer.

7. 7

   Simmer for about 15 minutes, stirring occasionally, until the carrots and celery are tender. Remove and discard the Parmesan rind.

8. 8

   Stir in the heavy cream, grated Parmesan, and shredded rotisserie chicken. Return the soup to a gentle simmer. The source directions say half-and-half, while the ingredient list specifies heavy cream; use the listed heavy cream for a richer result.

9. 9

   While the soup simmers, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, salt, garlic powder, grated Parmesan, shredded mozzarella, and chopped parsley.

10. 10

    Pour in the milk and melted butter. Stir only until a soft dough forms; do not overmix, or the dumplings may become tough.

11. 11

    Keep the soup at a gentle simmer. Drop rounded spoonfuls of dumpling dough over the surface, spacing them as evenly as possible.

12. 12

    Cover the pot and cook for 15 minutes without stirring and without removing the lid. The trapped steam helps the dumplings cook through.

13. 13

    Remove the lid and cook for another 5 minutes, or until the dumplings are puffed and cooked through in the centers.

14. 14

    Turn off the heat and let the chicken and dumplings rest for 5–10 minutes so the broth can settle and the dumplings can finish firming.

15. 15

    Serve hot, topped with optional fresh parsley, extra Parmesan, and cracked black pepper.

Notes

The source ingredient list specifies heavy cream, while the directions say half-and-half; heavy cream will produce the richest result, but half-and-half may be substituted for a lighter soup. Keep the lid closed during the first 15 minutes of dumpling cooking. Refrigerate leftovers in a covered container and reheat gently, as vigorous boiling can break up the dumplings.

Nutrition per serving

• main
• comfort food
• American
• one-pot
• simmered
• family dinner
• chicken
• make-ahead