The ultimate comfort food, these chicken and dumplings are a family favorite!
Gosh I love a good comfort food dinner. I think chicken and dumplings might be my favorite. It’s most definitely my son’s favorite. He requests these chicken and dumplings for his dinner the night before a swim meet.
I found the dumpling recipe here and thanks to reader comments used melted butter instead of oil and cooked them covered for 25 minutes. That may sound like a long time for a weeknight dinner but at that point the hands-on time is finished.
Everything is in the pot and once the dumplings are finished steaming you are good to go. These chicken and dumplings totally hit the spot. They may not be start-to-finish from scratch but they made for a simply delicious and comforting dinner. YUM!
Simply Delicious Chicken and Dumplings
This recipe for easy chicken and dumplings starts with a rotisserie chicken but doesn't skimp on flavor. The dumplings are light and fluffy and made from scratch.
- 1 rotisserie chicken white and dark meat shredded and skin removed
- 6 small carrots peeled and diced
- 3 large stalks celery diced
- 1 sweet onion diced
- 1/2 cup fresh parsley finely chopped
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 4 cups chicken stock
- 1 can cream of onion soup you can also use cream of chicken or cream of celery
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 3/4 cup milk
- 4 tbsp unsalted butter melted
In a large stock pot over medium-high heat, melt the two tablespoons of butter and add the carrots, celery, onion, parsley and all the seasonings, salt through pepper. Cook for about 5 minutes.
Add the cream of onion soup, chicken stock and shredded rotisserie chicken. Stir well. Bring to a low boil and reduce heat to a simmer.
To make the dumplings, whisk together the flour, baking powder and salt. Pour in the milk and the remaining four tablespoons of melted butter and stir together with a spatula until a smooth ball of dough forms.
Using a 1.5 tablespoon capacity cookie scoop, drop the dumpling batter balls into the simmering stew one at a time until all the dough has been used. The dough should make 15 dumplings.
Cover the pot and allow to cook (without uncovering) on a low simmer for 25 minutes.
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