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Chicken & Dumplings

Chicken & Dumplings
After a very long week, comfort food called to me, so I made this meal on a whim. Rotisserie chicken drastically cuts the prep time, so we don't have to wait long for dinner to be ready. —Jessica Rehs, Cuyahoga Falls, Ohio
6 ServingsPrep: 25 min. Cook: 35 min.

Ingredients

  • 6 cups reduced-sodium chicken broth
  • 3 bay leaves
  • 5 fresh thyme sprigs
  • 4 garlic cloves, peeled
  • 1 teaspoon crushed red pepper flakes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup frozen peas
  • 1 rotisserie chicken, shredded
  • 1/4 cup heavy whipping cream
  • DUMPLINGS:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1/4 cup minced chives

Directions

  • In a large saucepan, combine the first five ingredients. Bring to a
© Taste of Home 2013

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Chicken & Dumplings (continued)

Directions (continued)

  • boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set
  • aside.
  • In a Dutch oven, saute carrots and celery in oil and butter until
  • tender. Add minced garlic; cook 1 minute longer. Stir in flour until
  • blended; gradually add prepared broth. Bring to a boil; cook 2
  • minutes or until thickened, stirring frequently.
  • Add peas; return to a boil. Cook 3 to 5 minutes or until peas are
  • tender. Stir in chicken and cream; heat through.
  • For dumplings, combine the flour, baking powder, salt and cayenne in
  • a large bowl. In another bowl, combine buttermilk and eggs; stir
  • into dry ingredients just until moistened.
  • Drop by tablespoonfuls onto simmering chicken mixture. Cover and
  • simmer for 15-20 minutes or until a toothpick inserted in a dumpling
  • comes out clean. Garnish with chives before serving. Yield: 6
  • servings.
Nutrition Facts: 1 serving equals 576 calories, 24 g fat (9 g saturated fat), 189 mg cholesterol, 1,398 mg sodium, 44 g carbohydrate, 3 g fiber, 44 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013