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Easy Chicken and Dumplings

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A comforting bowl of chicken and dumplings that brings family together around the table.

Ingredients

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  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 1 cup carrots, sliced
  • 1 cup celery, diced
  • 1 tablespoon garlic, minced
  • 4 tablespoons all-purpose flour
  • 32 oz chicken stock or broth
  • 1 cup whole milk
  • 1/4 cup fresh chopped parsley (or 2 teaspoons dried parsley)
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 3–4 cups cooked and shredded chicken (or 1 rotisserie chicken)
  • Salt and pepper, to taste
  • 2 16.3 oz cans buttermilk biscuits (and a little flour for dusting)

Instructions

  1. Melt the butter in a large dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the diced onion, sliced carrots, diced celery, and minced garlic to the pot. Sauté for 5 minutes until softened and aromatic.
  3. Sprinkle in the flour, stirring to combine thoroughly. Allow this mixture to cook for 2 minutes.
  4. Gradually stir in the chicken stock and milk, blending well to avoid lumps. Add the fresh parsley and thyme, and season with salt and pepper. Allow the mixture to come to a soft boil.
  5. Add the cooked and shredded chicken. Let it simmer on low while you prepare the dumplings.
  6. Cut each biscuit into quarters and lightly toss them in flour.
  7. Gently add the biscuit quarters into the pot and stir lightly.
  8. Cover the pot and let the dumplings cook for 8 to 10 minutes.
  9. To ensure that the dumplings are cooked, cut one in half and check for tenderness.
  10. Serve hot with extra thyme sprinkled on top, if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a splash of stock when reheating to restore texture.

Nutrition

Find it online: https://tashirecipez.com/easy-chicken-and-dumplings/

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