Simply Delicious Chicken And Dumplings

These simply delicious chicken and dumplings have thousands of fans. The chicken stew takes help from a rotisserie chicken, but the dumplings are made from-scratch and practically fool-proof.

I think chicken and dumplings might be my favorite comfort food dish. It’s most definitely my son’s favorite. He has requested these chicken and dumplings for his birthday dinner for the past few years, and I am always happy to make them for him. They are as simple as they are delicious because they start with a rotisserie chicken.

I found the dumpling recipe here and thanks to reader comments used melted butter instead of oil and cooked them covered for 25 minutes. They turn out light and fluffy every time I make them. This recipe uses short-cuts (rotisserie chicken and canned soup) because I wanted to create an easy and quicker version of this classic comfort food. It isn’t an old-fashioned recipe for chicken and dumplings that starts with a whole chicken, but I do plan to create that type of recipe too.

INGREDIENTS:

• 1 rotisserie chicken white and dark meat shredded and skin removed
• 6 small carrots peeled and diced
• 3 ribs celery diced (about 1 cup)
• 1 sweet onion diced
• 1/2 cup fresh parsley finely chopped
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 4 cups chicken stock
• 1 can cream of onion soup you can also use cream of chicken or cream of celery
• 2 cups all-purpose flour
• 4 tsp baking powder
• 1 tsp salt
• 3/4 cup milk
• 4 tbsp unsalted butter melted

INSTRUCTIONS:

1. In a large stock pot over medium warmness, soften the two tablespoons of butter and upload the carrots, celery, onion, parsley and all the seasonings, salt thru pepper. cook until the veggies are beginning to melt, about five - eight minutes.
2. Upload the cream of onion soup, chicken inventory and shredded rotisserie chook. Stir properly. carry to a low boil and decrease warmth to a gentle simmer.
3. To make the dumplings, whisk collectively the flour, baking powder and salt. Whisk collectively the milk and melted butter. Pour the milk combination into the flour mixture and stir collectively with a spatula until a smooth ball of dough bureaucracy.
4. Using a 1.5 tablespoon capacity cookie scoop, drop the dumpling batter balls into the simmering stew one by one till all of the dough has been used. The dough ought to make 15 dumplings.
5. Cover the pot and allow to cook (without uncovering) on a low simmer for 25 minutes.
6. Serve right away.