Easy Weeknight Chicken and Dumplings


Ahhhh, comfort food at its best, AND it’s easy AND it is delicious.

Really, need I say more?

Okay, well I do have one more thing to say.  I think that this would be great with leftover turkey, too.  Just sayin’.


These are pretty simple and basic ingredients.  You just might even have all this on hand already!

To make things even easier, I used the market roasted chicken.  I like to buy a bunch of those delightful little chickens from Costco and freeze the meat just so I’ll have it on hand for delicious meals like this one.


Chop your onions, celery and carrots.  Since carrots are my favorite, I like ALOT (as you can see by the picture I just tossed in some baby carrots, too).

Saute the celery and onions in 1 tablespoon of butter, season with salt and pepper.  Saute the vegetables for about 4 minutes (until soft) and then add in the carrots and chicken broth.


In a small bowl add 3 tablespoons of chicken broth, about 1 tablespoon of heavy cream and 2 tablespoons of all-purpose flour to make a slurry.


Add the slurry to your broth.  Bring to a boil and then reduce to a simmer for about 20 minutes.

While the broth mixture is simmering, chop your chicken.


STOP!  This is a very critical point.  Be sure you season with salt and pepper until it suits your fancy.  I also felt that it just needed a little more body at this point and added about 2 tablespoons (or so) of heavy cream.  I ended up using white pepper because you don’t have those annoying little black specks and I think that the white pepper is just a bit spicier than its black counterpart.  I’m just sayin’.


So while the broth portion of your meal is simmering away, lets get going on our dumplings.

For me, I think this is the best part of the meal.


In a large bowl combine the flour, baking powder and salt.  Cut in the butter until it is well incorporated and resembles coarse meal.


Stir in the buttermilk.  If the mixture looks too dry then add about a teaspoon or so more of the buttermilk.


Divide the dumpling mixture into 8 individual biscuits (okay, dumplings).

Drop the dumplings into the pan, on top of the broth.  Cover the pan, increase the temperature to medium low, and cook for 10 minutes.


When the dumplings are done they will be nice and light, I pulled back a dumpling with a fork here to show you how “light” it should look.

The recipe says it serves 4;  however, the evening that I made this my husband and son ate the entire pot (except for about 1 cup, which I was fortunate enough to eat).  So just beware, it is THAT delicious.

I have also just made the soup portion and frozen it.  Once thawed, bring to a simmer, make the dumplings and there you have one very easy and delicious week night meal in less than 30 minutes!

Easy Weeknight Chicken and Dumplings

6 cups plus 3 tablespoons chicken broth (reduced sodium)
1/2 of a chopped white onion (about 3/4 cup)
2 stalks of celery, thinly sliced
3/4 cup sliced carrots
1 tablespoon butter
Salt and Pepper to taste
2 cups chopped chicken from a Market Rotisserie Chicken (left over turkey would be good, too!)
1 tablespoon heavy cream
2 tablespoons all-purpose flour

dumplings:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick (1/2 cup) chilled butter, cut into small pieces
1/2 cup of buttermilk (may need just a little more if the dough is too dry)

In a large stock pot melt the 1 tablespoon of butter and add the chopped onions and celery.  Lightly season with salt and pepper.  Saute for about 3 to 4 minutes, add in carrots and chicken broth.  In a small bowl add 3 tablespoons of chicken broth, 1 tablespoon of heavy cream and 2 tablespoons of all-purpose flour to make a slurry.  Add to broth.  Bring to a boil and then reduce to a simmer for about 20 minutes.  Add in your chicken and season with salt and pepper.  You may need just a touch more cream to add a little more body to the broth.  But this really is a very personal thing so I’ll leave this up to you.  But just to let you know, I added about 2 more tablespoons of cream.

While the soup part is simmering, make your dumplings.  In a large bowl combine the flour, baking powder and salt.  Cut in the butter until it is well incorporated.  Stir in the buttermilk.  If the mixture looks too dry then add about a teaspoon more of the buttermilk.  Drop dumplings into pan (on top of broth) by spoonfuls (I just pressed out 8 dumplings and put them on top of the broth, it will sink a little, but don’t fret).  Cover the pan, increase your temperature to medium low, and cook 10 minutes or until dumplings are done.  Remove from heat and serve.  Serves about 4 ~ 2 in my family.

 

One Comment

  1. Karen Schafer says:

    Made this on a rainy night last week. so yummy ..and easy!

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