It is the perfect time of year to celebrate comfort food. So I'm introducing my take on a heartwarming dish that's not just scrumptious but wonderfully uncomplicated: my easy chicken and dumplings recipe. The holidays can be hectic, but this time-saver will dazzle your family and friends without skimping on the wow factor.
A Comforting Shortcut
Picture this: a bustling evening, hungry family members, and little time to spare. If your family is like mine, this is a regular occurrence, and the humble hero of this flavorful tale is rotisserie chicken from your local grocery store. A magical convenience that transforms these easy chicken and dumplings into a delectable family feast.
Doubling the Magic
But that's not all. There's a secret trick up our sleeves. Ever thought about doubling the usage of rotisserie chicken? Yes, it's possible. You can create a rich and flavorful chicken broth from the leftover bones, allowing the bird to grace your dinner table not once but twice. Take a look at our recipe for the easiest rotisserie chicken broth here.
The Dumplings That Steal The Show
Now, let's talk about the underdog of the dish – the rosemary dumplings. They're not your ordinary dumplings; they're fluffy, flavorful, and unforgettable. What's the secret? It's a dollop of sour cream that makes these dumplings truly exceptional.
Ingredients For Rotisserie Chicken and Dumplings
A few unique ingredients elevate this easy chicken and dumplings recipe. First is the addition of red bell peppers. This adds a beautiful pop of color while providing a subtle sweetness to balance the savory goodness of the stew. Along with the peppers, I added a touch of Sugar Rush Peach Chile Powder from our friends at Boonville Barn Collective. Its unique flavor adds a hint of heat and carries a slight peach note that plays well with the bell peppers. You can find it on their website, or you can substitute paprika if you don’t have any. Last is the addition of rosemary to the dumplings. A touch of this herb really captures cold weather flavors and adds an incredible aroma to the dish.
Chicken and Dumplings - Easy As One, Two, Three
With ingredients in hand, it's time to roll up your sleeves and get cooking. We'll guide you through every step, from sautéing the colorful vegetables to simmering the soup to savory perfection. There's nothing quite like the aroma that fills your kitchen during this process, and we know after you've made this easy chicken and dumplings recipe you will want to add it to your regular rotation.
Making The Soup - The Base of Chicken and Dumplings
On medium heat, melt butter in a pot, then sauté carrots, celery, onions, and red bell peppers with thyme and bay leaves until the onions turn translucent. Stir in the garlic, chile powder, salt, and black pepper for a minute. Remove thyme stems. Add flour, stir for a minute, then gradually pour in the chicken stock, allowing it to simmer before adding shredded chicken. Let it all simmer together for 20 minutes.
Mixing A Dreamy Dough
Create the dumpling batter by gently incorporating melted butter into a mixture of flour, baking powder, salt, sugar, and baking soda. Stir in the sour cream, rosemary, and black pepper just enough to combine. Be mindful not to over-mix, this will make the dumplings dense and chewy.
Steaming Perfect Dumplings
Once the soup has simmered for 20 minutes and you've ensured it's on a low simmer, it's time to add the dumplings. Gently ladle spoonfuls of dumpling batter across the surface of the soup and drizzle some liquid on top of each dumpling. Cover the pot securely and let the dumplings steam for 15 minutes without lifting the lid. To check for doneness, insert a toothpick or paring knife into the center of a dumpling. If it comes out clean, your dumplings are ready; if not, cover and cook for an additional 2 to 3 minutes.
Our Best Recipes with Rotisserie Chicken
Now more than ever, we are all trying to stretch our dollars and get the most out of the money we spend at the grocery store. Rotisserie chicken is a fast, easy, and affordable weeknight meal for 4. But did you know that once you've made use of all of the meat, you can actually make a few quarts of the most delicious homemade rotisserie chicken broth with the leftover skin and bones? Just use this easy DIY chicken broth recipe.
This easy rotisserie chicken salad recipe makes a perfect healthy lunch! You can whip up four hearty servings worth in just under 20 minutes, and the finished dish has a subtle honey mustard flavor vibe that my family just cannot get enough of. Click here for the recipe.
Brace yourself for the creamiest, most flavorful broccoli salad recipe on the internet! Our broccoli salad base recipe is a hearty one-bowl salad situation best suited as a side dish, but when you add shredded chicken and chopped bacon to the mix it takes center stage as the easiest supper-sized salad on the planet. Click this link for the recipe.
If you’ve tried our Easy Chicken and Dumplings I would be so grateful if you would rate the recipe and let me know what you think in the comments below. I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours!Print
Rotisserie Chicken and Dumplings Recipe
Experience comfort in every spoonful with Rotisserie Chicken and Rosemary Dumplings. This hearty dish combines tender shreds of rotisserie chicken, colorful vegetables, and aromatic herbs, harmonizing in a savory chicken stock base. Topped with fragrant rosemary dumplings that are both fluffy and flavorful, this dish is a warm embrace on a chilly day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
For the soup:
1 cup carrots, peeled and diced
1 cup celery, diced
2 cups onion, diced
1 cup red bell pepper, diced
6 sprigs thyme
2 bay leaves
6 cloves garlic, minced or pressed
4 tablespoons unsalted butter
⅛ cup regular all-purpose flour or gluten-free all-purpose flour
5 cups unsalted chicken stock
1 rotisserie chicken, meat pulled and shredded (about 4 cups)
½ teaspoon Boonville Sugar Rush Chile Powder (or substitute paprika)
1 ½ teaspoons kosher salt
¼ teaspoon black pepper
For the dumplings:
2 ¼ cup regular all-purpose flour or gluten-free all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons kosher salt
1 teaspoon sugar
½ teaspoon baking soda
6 tablespoons butter, melted
1 ¼ cup sour cream
2 teaspoons rosemary, finely chopped
½ teaspoon black pepper
On medium heat, melt butter in a medium pot or dutch oven and cook carrots, celery, onions, and red bell peppers with thyme and bay leaves until onions are translucent. About 5 minutes. Add garlic, chile powder, salt, and black pepper and stir constantly for about 1 minute. Remove thyme stems and discard.
Add flour to vegetables and stir continuously for about 1 minute, scraping any flour from the sides and bottom of the pot. Increase heat to medium-high and stir in chicken stock 1 cup at a time. Allow stock to reach a boil then reduce heat to low and add shredded chicken. Simmer for 20 minutes.
In a medium mixing bowl stir together flour, baking powder, salt, sugar, and baking soda. Add melted butter 1 tablespoon at a time to the dry ingredients, using your hand to gently incorporate it. With a spatula or wooden spoon stir in sour cream, rosemary, and black pepper just until incorporated, being sure to not over mix. Set aside in the refrigerator.
After the soup has cooked for 20 minutes, taste for seasoning and double check that the heat is on a low simmer.
Gently scoop about 2 tablespoons at a time of the dumpling batter onto the entire surface of the soup and spoon a little of the liquid on top of each dumpling. Cover the pot with a tight fitting lid and allow steam to cook the dumplings for 15 minutes. Be sure to not remove the lid during this time. Poke into the middle of a dumpling with a toothpick or paring knife to check for doneness. If the toothpick comes out clean, the dumplings are ready. If not, cover and allow to cook for 2 to 3 more minutes.
- Serving Size: 8 ounces
- Calories: 509
- Sugar: 4.4 g
- Sodium: 695.4 mg
- Fat: 25.6 g
- Carbohydrates: 42.4 g
- Protein: 28.1 g
- Cholesterol: 103.2 mg