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Chicken and Dumplings

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

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

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Add the garlic and cook for a minute.

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

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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.

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. 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.

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

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