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Ben Carraoli

Rotisserie Chicken and Dumplings Recipe

The first time I made rotisserie chicken and dumplings, I was completely amazed by its simplicity and taste. The rich, comforting stew combined with fluffy homemade dumplings quickly became a family favorite.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Calories: 608
Ingredients Method

Ingredients
  

  • For the stew:
  • 3 cups shredded rotisserie chicken one medium-sized chicken
  • 12 oz frozen mirepoix mix celery, carrots, and onion
  • 6 cups chicken broth
  • 1 can cream of chicken soup
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh parsley finely chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the dumplings:
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup whole milk
  • 4 tablespoons unsalted butter melted

Method
 

  1. Start by melting butter in a large stockpot over medium-high heat. Add your frozen mirepoix mix along with parsley, Italian seasoning, garlic powder, smoked paprika, thyme, salt, and pepper. Stir everything together and sauté for about 3-4 minutes until the vegetables start to soften. This creates a fragrant and flavorful foundation for the stew.
  2. Next, pour in the chicken broth and cream of chicken soup. Whisk to combine them into a smooth, creamy broth. Add the shredded rotisserie chicken and stir well. Reduce the heat to a gentle simmer and allow the flavors to meld together while preparing the dumplings.
  3. For the dumplings, whisk the flour, baking powder, and salt in a mixing bowl. Separately, melt the butter and mix it with the milk. Gradually pour the liquid into the dry ingredients while stirring to form a soft dough. Ensure the dough is smooth and lump-free.
  4. Using a cookie scoop or a tablespoon, drop spoonfuls of the dumpling dough into the simmering pot. Cover the pot with a lid and cook on low heat without lifting the lid for 25 minutes. This ensures that the dumplings steam properly and turn fluffy. Once cooked, the dumplings should have absorbed some broth’s flavors, making them irresistibly tasty.
  5. Ladle the chicken and dumplings into bowls, ensuring that each serving has a generous amount of stew and dumplings. Garnish with additional parsley for a fresh, vibrant finish. Serve immediately and enjoy the cozy, homemade flavors.