• March 15, 2021

Chicken and Dumplings

Chicken and Dumplings

Chicken and Dumplings 1024 797 Cooking Aboard with Jill

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!

 6 tablespoons of butter
 1 cup of yellow onion, chopped (I used 3 large shallots)
 1 cup of carrots, grated or sliced small
 1 cup of diced celery (4 stalks)
 3 cloves of garlic, minced
 3 tablespoons flour (I used King Arthur’s Gluten Free)
 4 cups of chicken stock
 1 rotisserie chicken (2 cups shredded for this recipe)
 1 tablespoon fresh thyme
 Salt and pepper to taste
 Cream to garnish
1

2

3

In a Dutch oven or large heavy bottomed pot, melt the butter over medium high heat.

4

Add the onions, carrots and celery. Cook for 5 minutes, until vegetables begin to soften.

5

Add the garlic and cook for a minute.

6

Add the salt and pepper. Add the flour and stir well so that all the vegetables are coated.

7

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.

8

. 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.

9

I recommend cutting the large dumplings into quarters. Ladle into bowls and add a splash of cream. This serves 6!

Ingredients

 6 tablespoons of butter
 1 cup of yellow onion, chopped (I used 3 large shallots)
 1 cup of carrots, grated or sliced small
 1 cup of diced celery (4 stalks)
 3 cloves of garlic, minced
 3 tablespoons flour (I used King Arthur’s Gluten Free)
 4 cups of chicken stock
 1 rotisserie chicken (2 cups shredded for this recipe)
 1 tablespoon fresh thyme
 Salt and pepper to taste
 Cream to garnish

Directions

1

2

3

In a Dutch oven or large heavy bottomed pot, melt the butter over medium high heat.

4

Add the onions, carrots and celery. Cook for 5 minutes, until vegetables begin to soften.

5

Add the garlic and cook for a minute.

6

Add the salt and pepper. Add the flour and stir well so that all the vegetables are coated.

7

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.

8

. 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.

9

I recommend cutting the large dumplings into quarters. Ladle into bowls and add a splash of cream. This serves 6!

Chicken and Dumplings


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