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Chicken & Dumplings

22 reviews
Total Time
Prep: 25 min. Cook: 35 min.

By Taste Of Home Editorial Team

Recipe by Jessica Rehs, Cuyahoga Falls, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Jan. 01, 2018

After a very long week, I needed some comfort food, so I made this meal on a whim. Cayenne pepper gives it a little kick and 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

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buttermilk

Substitute 1 tablespoon white vinegar or lemon juice plus enough milk to measure 1 cup for each cup of buttermilk. Stir, then let stand for 5 minutes. Or use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
Test Kitchen Approved

Chicken & Dumplings

22 reviews
Prep Time 25 min
Cook Time 35 min
Yield 6 servings

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 large eggs, lightly beaten
  • 1/4 cup minced chives
Text Ingredients

Directions

  1. In a large saucepan, combine first 5 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside. Discard bay leaves before serving.
  2. 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.
  3. Add peas; return to a boil. Cook 3-5 minutes or until peas are tender. Stir in chicken and cream; heat through.
  4. 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.
  5. 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.

Nutrition Facts

1 serving: 576 calories, 24g fat (9g saturated fat), 189mg cholesterol, 1398mg sodium, 44g carbohydrate (7g sugars, 3g fiber), 44g protein.

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