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easy-chicken-and-dumplings-dutch-oven-recipe

Easy Chicken and Dumplings

Rich and creamy chicken and dumpling soup made with rotisserie chicken, hearty vegetables, and fluffy homemade drop dumplings, ready in just 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Southern
Calories: 592
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter unsalted recommended
  • 1 large yellow onion diced
  • 1 cup sliced carrots
  • 1 cup diced celery
  • 1 tbsp minced garlic fresh preferred
  • 4 tbsp all-purpose flour
  • 32 oz chicken stock or broth bone broth adds richer flavor
  • 1 cup whole milk or half-and-half for extra creaminess
  • 0.25 cup fresh chopped parsley or 2 tsp dried parsley
  • 1 tbsp fresh thyme or 1 tsp dried thyme
  • 3 cup cooked and shredded chicken rotisserie chicken recommended, 3 to 4 cups
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly cracked preferred
  • 1 batch homemade drop dumplings or 2 cans (16.3 oz each) southern buttermilk biscuits with flour for dusting

Equipment

  • Large dutch oven or heavy bottomed pot
  • Medium cookie scoop or tablespoon
  • Mixing bowl
  • Ladle

Method
 

  1. Melt the butter in a large dutch oven over medium-high heat. Add the onion, carrots, celery, and garlic. Saute for 5 minutes, stirring occasionally, until softened and fragrant.
  2. Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste. Add the chicken stock, milk, parsley, and thyme. Stir until smooth.
  3. Season the broth with salt and pepper. Bring to a soft boil, then add the shredded chicken. Keep at a gentle simmer while you prepare the dumplings.
  4. For homemade drop dumplings: scoop dough with a medium cookie scoop or tablespoon and drop carefully into the broth. Spread dumplings out and stir gently so they are covered with broth. For canned biscuits: cut each biscuit into 4 equal pieces, toss lightly in flour, and add to the pot the same way.
  5. Cover the pot and cook for 15 to 17 minutes for homemade dumplings or 8 to 10 minutes for canned biscuits, stirring occasionally. Avoid lifting the lid frequently. To check doneness, cut one dumpling in half. It should be fully cooked through with no raw dough in the center.
  6. Serve hot, garnished with extra fresh thyme if desired.

Notes

Store leftovers in an airtight container for up to 4 days. Store dumplings separately from the broth when possible. Add a splash of chicken broth before reheating to restore the soupy consistency. Do not freeze as the dumplings change texture. Use southern buttermilk biscuits (not layered style) if using canned biscuits.