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Chicken and Dumplings


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5 from 8 reviews

  • Author: Living the Gourmet
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the soup:

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, grated
  • 1 onion, diced
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 cup dried shiitake mushrooms (you can use fresh baby mushrooms but if using dehydrated mushrooms, make sure to add them to a bowl of boiling water and let them sit for 10 minutes before draining and adding to soup)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried dill
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Vegeta seasoning
  • 1 lb. leftover chicken, shredded
  • 8 cups water

For the dumplings:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/3 cup parmesan cheese
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried dill
  • 1 cup milk

Instructions

  1. In a soup pot over medium-high heat, add olive oil, garlic, onions, carrots, celery, and rehydrated mushrooms.
  2. Once the onions are translucent and the celery is softened, add the herbs and spices.
  3. Continue to let the vegetables cook down a little longer, about 5 minutes.
  4. Add the leftover shredded chicken.  Toss together.
  5. Add the water.  Cover slightly and let simmer for about 20 minutes.

Prepare the dumplings: 

  1. In a medium bowl, combine all the ingredients for the dumplings.  The batter should be sticky.
  2. Using a cookie scooper, add the dumplings to the simmering soup. Cover half slightly and let the dumplings steam until they are puffed and cooked through, about 10-12 minutes.
  3. Serve the soup and dumplings immediately and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
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