Description
Old Fashioned Chicken and Dumplings is classic American comfort food made with tender rotisserie chicken, a rich homemade chicken broth, soft carrots and onions, and fluffy self-rising flour dumplings. This cozy stovetop dinner is hearty, satisfying, and perfect for family meals.
Ingredients
- For the Chicken Soup:
- 2 pounds rotisserie chicken meat, diced into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 16 ounces baby carrots (about 2 cups), diced or cut into thirds
- 1/4 cup all-purpose flour
- 8 cups water plus 2 tablespoons chicken bouillon, or 8 cups reduced-sodium chicken broth
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon Italian seasoning
- 1/4 cup whole milk
- For the Self-Rising Flour Dumplings:
- 2 cups self-rising flour (250 grams)
- 3/4 cup whole milk
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1 teaspoon Italian seasoning
Instructions
- Prepare the vegetables: Dice the onion and cut the baby carrots into thirds. Set aside.
- Prepare the chicken: Remove the meat from the rotisserie chicken and cut it into bite-sized pieces.
- Gather the ingredients: Measure the oil, butter, seasonings, flour, and milk before you begin cooking.
- Mix the dumpling dry ingredients: In a bowl, whisk together the self-rising flour and 1 teaspoon Italian seasoning. Set aside.
- Prepare the broth: Add 8 cups of water to a pot over medium heat. Stir in the chicken bouillon until dissolved. Bring to a boil, then remove from the heat. Alternatively, use prepared chicken broth.
- Sauté the vegetables: In a large Dutch oven or stockpot, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the diced onion and carrots and cook for about 5 minutes, until softened.
- Thicken the soup: Sprinkle the all-purpose flour over the vegetables and stir to combine. Gradually pour in the prepared chicken broth, stirring well. Bring to a boil and cook for about 8 minutes, until slightly thickened and frothy.
- Add the chicken: Stir in the diced rotisserie chicken, salt, pepper, and Italian seasoning. Add 1/4 cup whole milk and mix well.
- Prepare the dumpling dough: Reduce the soup to a gentle simmer. Melt the remaining 4 tablespoons butter and add it to the self-rising flour mixture. Pour in about 1/2 cup of the milk and stir gently with a spatula. Add the remaining milk and mix just until combined, taking care not to overmix.
- Add the dumplings: Using a cookie scoop or two spoons, drop portions of dough into the simmering soup, leaving space between them. Try to make the dumplings a similar size so they cook evenly.
- Cook the dumplings: Gently press the dumplings into the broth with a spatula. Cover the pot and simmer over low heat for 15–20 minutes. Check a dumpling with a toothpick or fork. If the center is still doughy, cover and cook for another 5 minutes.
- Rest and serve: Stir the soup gently and let the chicken and dumplings cool for 10–15 minutes before serving.
Notes
- Chicken: Rotisserie chicken saves time and adds flavor. Use cooked chicken meat without bones or skin.
- Broth option: The homemade broth uses water and chicken bouillon. Reduced-sodium chicken broth can be substituted; adjust the added salt to taste.
- Dumpling texture: Mix the dough only until combined. Overmixing can make the dumplings dense instead of fluffy.
- Even cooking: Keep dumplings similar in size and leave room between them. Keep the pot covered while they cook so the steam helps them rise.
- Check for doneness: Insert a toothpick or fork into the center of a dumpling. It should come out clean or with only a few small crumbs.
- Make ahead: Dice the vegetables and prepare the chicken in advance to make cooking easier.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little broth or milk if needed.
- Yield: Makes approximately 6–8 servings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American