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Easy Chicken and Dumplings

Teresa Ambra
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup, Stews and Chowders
Cuisine Southern
Servings 12
Calories 326 kcal

Ingredients
  

CHICKEN SOUP:

  • 1 whole chicken cooked off and deboned
  • 6-8 cups homemade chicken stock (see note below)
  • 2 ribs celery diced
  • 2 large carrots peeled and sliced
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 leek green top removed, sliced (optional)
  • 1 red, orange or yellow bell pepper chopped
  • 2 bay leaves
  • 1 tbsp. dried parsley
  • 1 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried marjoram
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper or to taste
  • 4 oz. can sliced mushrooms drained
  • 1/2 cup heavy whipping cream
  • additional salt and pepper to taste

DUMPLINGS:

  • 1 1/2 cups gluten free all-purpose flour 1 tbsp. unsalted butter, melted
  • 2 tsp. baking powder
  • 3/4 tsp. sea salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried marjoram
  • 1 tbsp. dried parsley
  • 1 cup half-and-half
  • 1 tbsp. unsalted butter melted

Instructions
 

CHICKEN SOUP:

  • Cook off chicken, debone and break into small bite-sized pieces.
  • Reserve chicken stock.
  • 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 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. Recover 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.
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 326kcalCarbohydrates: 19gProtein: 18gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 3gCholesterol: 82mgSodium: 1030mgPotassium: 124mgFiber: 2gSugar: 4gVitamin A: 2850IUVitamin C: 39.6mgCalcium: 120mgIron: 1.3mg
Keyword chicken, chicken and dumplings, gluten free, main dish, noodles, soup
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