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Chicken and Dumplings

Rich and velvety chicken soup gets the ultimate cozy addition of herb laced dumplings.
5 from 1 vote
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Course: Main Course
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4

Equipment

  • 1 Dutch oven or stock pot
  • 2 mixing bowls
  • 1 1"-2" scoop

Ingredients

Chicken Soup

  • 1 whole cooked chicken, skin and bones removed, chopped
  • 4 celery stalks, chopped
  • 2 tbsp parsley
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 4 carrots, peeled and chopped
  • 3 bay leaves
  • 1 tbsp minced garlic
  • 1 onion, diced
  • 2 tbsp olive oil
  • 5 cups chicken stock
  • 1/2 cup water
  • 2 tbsp cornstarch

Gluten Free Dumplings

  • 2 cups 1.1 Gluten Free flour
  • 1 1/2 tbsp baking powder
  • 1 tbsp chives
  • 1 tbsp parsley
  • 3 tbsp butter, melted
  • 1 1/4 cup milk

Instructions

  • Place a Dutch oven or stockpot over medium heat with olive oil.
  • Add the onions, carrots, and celery. Cook for 54-6 minutes until the onions are translucent.
  • Add the chicken, chicken stock, bay leaves, parsley, garlic, thyme, salt, and pepper. Stir to combine.
  • Allow to cook for 20 minutes.
  • Whisk together the cornstarch and water to form a slurry. Pour into the simmering soup.
  • Allow the soup to cook for another 20 minutes until it has thickened, and the vegetables are tender.
  • Add your dry ingredients for the dumplings to a bowl, including the herbs, and mix together. In a separate bowl mix together the milk and melted butter.
  • Pour the wet ingredients into the dry ingredients and mix until they are just combined. The dough will be sticky.
  • Use a 1"-2" scoop to portion out dumplings, dropping them carefully into the simmering soup.
  • Allow the dumplings to cook for 15 minutes until they are puffed and floating on the top.
  • Enjoy!

Video

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