Chicken and Dumplings - Rotisserie Chicken #26

Classic comfort food made easy wth rotisserie chicken will please everyone in your family on a cold day - or any day for that matter!

Chicken and Dumplings

1 tablespoons olive oil
2 celery ribs, diced
2 carrots, large, diced
½ bell pepper, diced
1 yellow onion, chopped
1 clove garlic, minced
2 tablespoons butter
1/3 cup all-purpose flour
6 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1 teaspoon salt OR Celery salt
1/2 teaspoon freshly ground black pepper
Rotisserie chicken, quantity can vary
¾ cup milk
2/3 cup frozen peas

Saute onions, celery, peppers and carrots in oil until onions are translucent. Add garlic and cook 1 minute. Add butter, melt, and then add flour while stirring. Cook 1 minute. Gradually add broth, stirring constantly. Cook until broth thickens and vegetables are tender, stirring periodically. Add dried herbs, or may substitute poultry seasoning. Add milk, peas, and chicken. Season to taste. Bring to a boil. Spoon in dumplings, lower heat to simmer, cover, cook 12-15 minutes until dumplings are done.

For the Dumplings:
1 2/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
3/4 cup milk
¼ cup sour cream
2 Tablespoons butter, melted


Dumblings: Whisk together dry ingredients. Stir in parsley and then wet ingredients. Stir just until combined. Drop by teaspoon into boiling soup. Cover and let cook for 12-15 minutes until dumplings are done.


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