Easy Chicken and Dumplings will rock your world! This fantastic chicken soup is a stick-to-the-ribs main dish that's hearty and satisfying comfort food. This one uses homemade gluten free dumplings and tastes terrific. Perfect for cold, winter nights. Make it even easier by using leftover rotisserie chicken! Regardless, this mouthwatering dish will become everyone's favorite.
Course Chicken, Main Dish, Soup, Stews and Chowders
Cuisine Southern
Servings 12
Calories 250kcal
Equipment
1 Dutch oven with lid
1 sharp knife to shred chicken and cut vegetables
2 wooden spoons
measuring cups
measuring spoons
1 large mixing bowl
Ingredients
CHICKEN SOUP:
4cupschickencooked off and deboned from a whole chicken (or use a rotisserie chicken)
6-8cupshomemade chicken stock(see note below)
2ribscelerydiced
2largecarrotspeeled and sliced
1largeonionchopped
2clovesgarlicminced
1leekgreen top removed, thoroughly washed and sliced (optional)
1red bell pepperchopped (or use orange or yellow bell pepper)
2bay leaves
1tbsp.dried parsley
1tsp.dried thyme
1/2 tsp.dried oregano
1/2tsp.dried marjoram
1tsp.sea salt
1/2tsp.ground black pepperor to taste
4oz. cansliced mushroomsdrained
1/2cupheavy whipping cream
1/2tsp.salt and pepperto taste, if desired
DUMPLINGS:
1 1/2cupsgluten free all-purpose flouror use regular flour
2tsp.baking powder
3/4tsp.sea salt
1/2tsp.dried thyme
1/2tsp.dried marjoram
1tbsp.dried parsley
1cuphalf-and-half
1tbsp.unsalted buttermelted
Instructions
CHICKEN SOUP:
Cook off chicken, debone and break into small bite-sized pieces.
Reserve chicken stock. (See note below)
In a large Dutch oven, over medium heat, add chicken stock.
Add carrots, onion, bell pepper, garlic and leek.
Add bay leaves, parsley, thyme, oregano, marjoram, salt and pepper.
Cover with lid and simmer about 5-10 minutes until veggies are tender.
Remove bay leaves and add chicken and mushrooms.
Stir to combine.
Reduce heat to low.
Measure out large tablespoonfuls of dumplings.
Drop dumplings over top of mixture a few at a time.
Cook covered with lid about 20-30 minutes until a toothpick inserted into the dumplings comes out clean.
Slowly and gently stir in the whipping cream.
Serve garnished with fresh thyme and parsley, if desired.
DUMPLINGS:
Combine flour, salt, baking powder, and herbs in a large mixing bowl and stir until well combined.
Add half-and-half and butter to flour mixture and stir gently to combine.
Set aside.
Notes
NOTE: Don’t keep checking the dumplings and uncovering the lid. Keep the lid on a full 20 minutes before checking. Re-cover with lid and continue cooking until dumplings are done. (Try not to check any more frequently than 5-10 minutes after the original check time).NOTE: My dumplings took about 30 minutes before I felt they were cooked sufficiently. (They were quite large. Smaller dumplings may not take so long).NOTE: You can substitute 4 cups canned or rotisserie chicken and 64-oz. chicken stock.NOTE: Preparation time does not include time to cook off and debone the chicken.NOTE: You do not need to use gluten free flour in the recipe. Regular flour works just as well.