Hearty Chicken and Dumplings.

Pair this with delicious Sourdough Dumplings made the old-fashioned way!

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Hearty Chicken and Dumplings

Healthy Elizabeth

Pair this with delicious Sourdough Dumplings made the old-fashioned way.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 6

Equipment

• dutch oven

Ingredients

  

• 4 tbsp salted butter
• 1 large sweet onion, finely diced
• 3 large carrots, peeled and sliced into ¼" rounds
• 2-3 medium stalks celery, diced
• 4 cloves garlic, minced
• ½ cup all-purpose flour
• 6-8 cups chicken stock or bone broth
• 3½ cups pre-roasted chicken, white or dark meat I roast a whole chicken the day before or you can use rotisserie, boneless skinless chicken thighs, etc.
• 1½ tsp fresh thyme or ½ tsp dried thyme
• 1 dried bay leaf
• ½ cup heavy cream
• 1 batch Sourdough Dumplings For Soups and Stews: https://healthyelizabeth.com/sourdough-dumplings-for-soups-stews/

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Instructions

 

• In a large soup pot over medium heat, add the butter and sweat down the carrots, onion, and celery with a pinch of salt and pepper, for 8-10 minutes until golden and soft.

  Add the garlic and thyme and cook 1 minute more.
• Sprinkle the flour over the vegetables and stir until everything is evenly coated. Slowly whisk in the chicken broth, starting with about 6 cups of broth.

  Add the bay leaf and bring to a simmer.
• Once everything is simmering, add the pre-roasted chicken, salt, and pepper, and simmer for 10-15 minutes until the sauce has thickened.

  Add more broth to bring it to the desired consistency. **I like to add extra broth so when the dumplings absorb some of the liquid, there is still enough.
• Bring to a low simmer and stir in the heavy cream.

  Place the uncooked dumplings on top of the soup, spacing them slightly apart.

  Cover the pot with a lid and simmer on low heat for 15-18 minutes until the dumplings are puffy and cooked through.

  Serve hot!

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