Menu
Chicken and Dumplings Chicken and Dumplings
Simple Chicken and Dumplings Simple Chicken and Dumplings
Chicken Stew with Dumplings Chicken Stew with Dumplings
Quick Chicken and Dumplings Quick Chicken and Dumplings
The Best Chicken & Dumplings The Best Chicken & Dumplings
Chicken and Dumplings with Gravy Chicken and Dumplings with Gravy
Chicken & Dumpling Casserole Chicken & Dumpling Casserole
Old-Fashioned Chicken and Dumplings Old-Fashioned Chicken and Dumplings
Pork and Dumplings Pork and Dumplings
Asian Chicken Dumplings Asian Chicken Dumplings
Chicken Soup with Potato Dumplings Chicken Soup with Potato Dumplings
Dutch Oven Chicken and Dumplings Dutch Oven Chicken and Dumplings
Chicken Fricassee With Dumplings Chicken Fricassee With Dumplings
Traditional Chicken Dumpling Soup Traditional Chicken Dumpling Soup
Yummy Chicken and Dumpling Soup Yummy Chicken and Dumpling Soup
Bread Dumplings Bread Dumplings
Corn Dumplings Corn Dumplings
Apple Cider Chicken 'n' Dumplings Apple Cider Chicken 'n' Dumplings
Slow-Cooker Chicken & Dumplings Slow-Cooker Chicken & Dumplings
Quicker Chicken and Dumplings Quicker Chicken and Dumplings

Chicken & Dumplings

22 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Cook: 35 min.

Makes

6 servings

Updated: Aug. 22, 2023
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
Chicken & Dumplings
Chicken & Dumplings Recipe photo by Taste of Home
Next Recipe

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

Directions

  1. In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
  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 to 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.
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

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