I love Chicken and Dumplings because it is a satisfying comfort food. It is also a great way to use up left over chicken. My Parsley Potato Dumplings go very well with this recipe. The dumplings can be made the day before and stored covered in the fridge. Traditionally, you add the dumplings towards the end to finish the cooking process. Either way, this is an easy way to cook a good dinner, and then unwind after a long day!
In a Dutch oven or large heavy bottomed pot, melt the butter over medium high heat.
Add the onions, carrots and celery. Cook for 5 minutes, until vegetables begin to soften.
Add the garlic and cook for a minute.
Add the salt and pepper. Add the flour and stir well so that all the vegetables are coated.
After a few minutes, add the chicken stock and then the fresh thyme. Use a whisk to be sure the flour doesn’t make lumps.
. Then turn the stove down to a low simmer and add the chicken. Add 6 large dumplings or 12 small dumplings made in advance. Cover and heat for 15 minutes.
I recommend cutting the large dumplings into quarters. Ladle into bowls and add a splash of cream. This serves 6!
Ingredients
Directions
In a Dutch oven or large heavy bottomed pot, melt the butter over medium high heat.
Add the onions, carrots and celery. Cook for 5 minutes, until vegetables begin to soften.
Add the garlic and cook for a minute.
Add the salt and pepper. Add the flour and stir well so that all the vegetables are coated.
After a few minutes, add the chicken stock and then the fresh thyme. Use a whisk to be sure the flour doesn’t make lumps.
. Then turn the stove down to a low simmer and add the chicken. Add 6 large dumplings or 12 small dumplings made in advance. Cover and heat for 15 minutes.
I recommend cutting the large dumplings into quarters. Ladle into bowls and add a splash of cream. This serves 6!