Hearty Chicken and Dumplings
Pair this with delicious Sourdough Dumplings made the old-fashioned way.
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/
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!