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.
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.