Now that we are starting to have some cold nights, nothing sounds better to me than a warm bowl of chicken and dumplings! My mom never made this growing up but I’ve had it at a few “southern comfort food” restaurants and have always loved it. I had thought and heard that chicken and dumplings was really difficult but after looking over several recipes, I thought it was something I definitely could manage. I actually would consider this recipe an easy version! For the sake of time I’ve decided to take a few shortcuts to the more traditional recipe, such as buying a rotisserie chicken, but by all means, if you have the time to sear and slow cook a whole chicken, knock yourself out. I really couldn’t taste much of a difference, or at least not enough to make me want to bother with a fryer chicken. HA!

Ingredients
1 rotisserie chicken, meat pulled from bones and cut into pieces
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
3 tablespoons of butter
8 cups of low sodium chicken broth
2 tablespoons parsley
2 teaspoons chicken bouillon granules
salt and pepper to taste
water if needed
splash of cream
1 bag of frozen peas

Dumpling Dough
2 cups flour
4 teaspoons baking powder
1 teaspoon salt1 teaspoon of poultry seasoning
3/4 cup milk
4 tablespoons vegetable oil

Directions

Combine celery, carrots, onion, with the butter in a dutch oven and cook until slightly softened. Add chicken broth, parsley, chicken bouillon granules, salt and pepper and bring to a heavy simmer.Add chicken pieces to the warm soup and bring back to simmer.In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup.

Cover and simmer for 15 to 20 minutes.

Add in bag of peas and continue cooking until peas are warm and dumplings are cooked and floating on the surface (about 5 additional minutes).

Splash in a few tablespoons of cream to he sauce and stir to combine.

Serve immediately.

Enjoy!

Much Love,

M