Shortcut Chicken and Dumplings
The classic comfort dish simplified with pulled rotisserie chicken and canned biscuits making it easy enough to make on a weeknight!
Equipment
- Dutch Oven
Ingredients
Soup Base
- 2 tbsp. Extra Virgin Olive Oil
- 3 Carrots, medium, diced Optional to peel (we don't). We leave about ⅓ cut larger for final texture. See pics.
- 3 Celery Stalks, medium, diced We leave about ⅓ cut larger for final texture. See pics.
- 1 Sweet Onion, medium, diced
- 2 - 3 cloves Garlic, diced or minced
- ¼ cup All-Purpose Flour
- 2 tbsp. Butter, softened or melted
- 1 tsp. Chicken and Pork Rub
- ½ tsp. Dried Thyme
Build and FInish the Soup
- 8 cups Chicken Stock We used Better than Bouillon
- 2 Bay Leaves
- Fresh Ground Black Pepper, to taste Probably 15 - 20 cranks on a grinder, more or less based on preference.
- 1 lb. Pulled Rotisserie Chicken Give or take, eyeball it.
- 1 can Buttermilk Biscuits, cut into ⅛ - ¼ Depending on how large or small you like your dumplings. They will expand when cooked.
- ¼ cup Heavy Cream
- ¼ cup Fresh Flat Leaf Parsley, finely chopped
Instructions
- Heat oil over medium heat. Saute the carrots, onion, and celery for 6 - 8 minutes, stirring occasionally and until beginning to soften. Stir in the garlic and cook for another 1 - 2 minutes, stirring occasionally.
- Stir in the butter and melt (if not pre-melted) followed by the flour. Continue to stir for 2 - 3 minutes. Toss in the chicken/pork rub and dried thyme and stir for another minute.
- Add stock, bay leaves, and pepper. Bring just to a boil.
- Reduce heat to low, add in the chicken and biscuit pieces. Cover and simmer for 10 minutes (see tip in notes).
- Remove from heat. Slowly stir in the cream. Mix in the parsley, ladle into bowls and serve.
Notes
Tip 1: Try a dumpling to ensure they are cooked through after the 10 minute simmer. The inside should be cooked through.
Tip 2: Check the consistency of the broth. If it needs additional thickening you can stir in a little more flour or make a corn starch slurry (2 parts water, 1 part cornstarch).
Tip 3: If using a base like Better than Bouillon like we did there shouldn't be a need for additional salt. Some stocks and broths also have higher sodium content. If using reduced sodium products, taste and add as necessary.