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Chicken ‘n Dumplins

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Chicken and dumplings just screams comfort. Luckily, this recipe is comforting, nutritious, and simple enough to make on a Monday evening. The dumplings are mix and drop method verses rolling and cutting, this helps to cut down on time. Leftovers are just as good if you reheat them.

To make gluten-free, or for an extra boost of fiber, use Bob’s Red Mill All-Purpose Flour. I tried the recipe with regular and GF flour and it turned out great with both. The GF dumplings are slightly less soft/fluffy, but still provide great taste and good texture. I ended up adding in 1 Tbsp. more of flour with the GF version so the dough wasn’t too wet.

Regular version, I am back to chasing the sun to get a picture of dinner so the lighting isn’t showing off the deliciousness.
Easily adapted to gluten-free.

Chicken ‘n Dumplins

This recipe is easy, nutritious, and comforting. A quick take on an old-fashioned favorite. No rolling pin necessary for these dumplings!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Large soup pot + spoon
  • Measuring spoons and cups
  • Cutting board + knife
  • Mixing bowl + spoon or small cookie scoop

Ingredients
  

  • 1 rotisserie chicken see notes
  • 3 Tbsp. butter
  • 1 C shredded carrots
  • 4 ribs of celery
  • 1 white onion
  • 1/3 C flour All-purpose or GF all-purpose, see notes
  • 46 oz. chicken broth (1, 32 oz. container and 1, 14 oz. can) 5 and 3/4 C
  • 3/4 C whole milk
  • kosher salt + ground black pepper season to your liking!

Dumplings

  • 1 1/2 C flour All-purpose or GF all-purpose
  • 1.5 tsp kosher salt
  • 1.5 tsp baking powder
  • 1 tsp ground thyme
  • 3 tsp olive or canola oil
  • 3/4 C whole milk

Instructions
 

  • Prepare the chicken: Remove from bone and shred the meat. Some skin is ok, that's a personal preference!
  • Over medium-high heat, add 3 Tbsp. butter into large soup pot to melt. Wash and chop celery and onion, add to pot. Add shredded carrots. Let cook for ~5 minutes.
  • Add 1/3 C flour to veggies and stir to coat.
  • Add chicken broth and 3/4 C milk and stir. Bring to a boil.
  • While boiling, mix up ingredients for dumplings in a small mixing bowl.
  • Reduce heat to medium-low and add in dumpling mixture, using a spoon or small cookie dough scoop. Place lid on top and let cook for 15 minutes. The steam captured in the lid helps the dumplings form and become fluffy, so keep that lid on!
  • After dumplings are cooked, stir in the chicken. There ya have it! Ladle into bowl, add more salt + pepper if you desire. Enjoy!

Notes

Chicken:
If the rotisserie chicken is very big, you may not need all of the meat. Add in to your liking of chicken/broth/dumpling ratio. Leftover shredded chicken can be cooked in a skillet with taco sauce for a quick taco meal. 
If not using rotisserie chicken, bake/boil/crockpot ~5 chicken thighs ahead of time.
Flour:
All-purpose flour (any brand, I like unbleached options)
Gluten-free all-purpose flour (Bob’s Red Mill worked great) – May need to add 1 Tbsp. more of flour if using GF, to prevent the dough from being too wet. 
Tried this recipe?Let us know how it was!

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