There’s something inherently comforting and soul-warming about a steaming bowl of chicken and dumplings. The tender chunks of chicken, the pillowy-soft dumplings, and the rich, velvety broth – it’s a dish that just begs to be savored on a chilly day. But what if I told you that you can take this classic comfort food to new heights with the addition of succulent rotisserie chicken?
Imagine the mouthwatering aroma of slowly roasted chicken, infused with a blend of herbs and spices, as it falls off the bone with the gentlest of touches. Now picture that same chicken, nestled in a sea of fluffy homemade dumplings, swimming in a flavor-packed broth that’s been simmered to perfection. It’s a culinary experience that will transport you straight to the heart of a cozy, country kitchen.
In this recipe, we’re not just making chicken and dumplings – we’re creating a symphony of flavors that will have your taste buds dancing with delight. So, grab your apron, and let’s embark on a delicious journey together!
Why This Dish Deserves a Spot in Your Menu?
Chicken and dumplings with rotisserie is a dish that truly stands out for a few key reasons. Firstly, the use of rotisserie chicken adds an unparalleled depth of flavor to the dish. The slow, even cooking of the rotisserie method ensures that the chicken is infused with a blend of seasonings, creating a rich, savory base for the broth. This sets the stage for the pillowy-soft dumplings to truly shine, soaking up all the delicious juices.
Moreover, this recipe is incredibly easy to prepare, making it a perfect weeknight dinner or a comforting weekend meal. The active prep time is minimal, and the majority of the cooking is hands-off, allowing you to focus on other tasks while the flavors meld together. And let’s not forget the sheer satisfaction of sinking your spoon into a steaming bowl of this homemade goodness – it’s a true culinary hug for the soul.
Ingredients
• 2 cups all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup cold milk
• 2 tablespoons unsalted butter, melted
• 4 cups chicken broth
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour (for thickening)
• Salt and black pepper, to taste
The key to this recipe is the rotisserie chicken. The slow, even cooking of the rotisserie method infuses the meat with a depth of flavor that simply can’t be replicated by other cooking methods. This creates a rich, savory base for the broth, which is then further enhanced by the aromatic vegetables and herbs. As for the dumplings, the combination of all-purpose flour, baking powder, and cold milk results in a light and fluffy texture that soaks up the delicious broth perfectly.
Instructions
- Prepare the Dumplings: In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Gradually add the cold milk and melted butter, stirring just until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes, until it comes together. Cover and set aside.
- Make the Broth: In a large pot or Dutch oven, bring the chicken broth to a simmer over medium heat. Add the carrots, celery, onion, garlic, bay leaf, thyme, and rosemary. Simmer for 10-15 minutes, or until the vegetables are tender.
- Add the Chicken: Stir the shredded rotisserie chicken into the simmering broth and vegetables. In a small bowl, whisk together the 1/4 cup of all-purpose flour and a splash of broth until smooth. Slowly pour the flour mixture into the pot, stirring constantly, to thicken the broth.
- Cook the Dumplings: Using a spoon or small ice cream scoop, drop the dumpling dough into the simmering broth, spacing them about 1 inch apart. Cover the pot and cook for 12-15 minutes, or until the dumplings are cooked through and tender.
- Finish and Serve: Remove the bay leaf. Taste the broth and adjust the seasoning with salt and pepper as needed. Ladle the chicken and dumplings into bowls and serve hot, garnished with fresh parsley or chives, if desired.
Timing Overview
• Cook time: 35 minutes
• Total Time: 55 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 6 servings.
• Protein: 33 g
• Sodium: 1,221 mg
• Carbohydrates: 43 g
• Fat: 16 g
• Fiber: 3 g
Simple Ways to Put Your Spin on It
• To Make it Vegan: Replace the chicken with diced, sautéed mushrooms or plant-based protein, and use unsweetened almond milk or oat milk in the dumplings. Substitute the chicken broth with a vegetable broth.
• To Add a Spicy Kick: Stir in a tablespoon of Dijon mustard or a teaspoon of crushed red pepper flakes to the broth. You can also garnish the dish with sliced jalapeños or a drizzle of hot sauce.
From Kitchen to Table: Serving Tips
• Garnish Suggestions: Garnish the dish with fresh parsley or chives, and a sprinkle of freshly cracked black pepper for a beautiful presentation.
• Beverage Pairing: This dish pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc, or a refreshing iced tea.
Recipe-Saving Tips You Should Know
• Mistake 2 – Using Cold Ingredients: Make sure all the ingredients, especially the milk and butter for the dumplings, are at room temperature before mixing. This helps the dough come together more easily and prevents the dumplings from becoming tough.
• Mistake 3 – Not Preheating the Oven: This recipe doesn’t require the oven, but it’s still important to ensure the broth is simmering at a steady temperature before adding the dumplings. This helps them cook through properly and develop a light, fluffy texture.
How to Store, Freeze, and Reheat Like a Pro?
• Freezing: This dish can be frozen for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe container or resealable bag. When ready to serve, thaw in the refrigerator overnight and reheat gently on the stovetop or in the oven.
• Reheating: To reheat, place the chicken and dumplings in a saucepan and heat over medium, stirring occasionally, until heated through. Alternatively, you can reheat it in the oven at 350°F (175°C) for 10-15 minutes, or until hot and bubbly.
FAQs
Can I use a different type of cooked chicken besides rotisserie?
Absolutely! While the rotisserie chicken adds an extra layer of flavor, you can certainly use cooked chicken breasts or thighs instead. Just be sure to shred or dice the chicken before adding it to the broth.
Can I make the dumplings ahead of time?
Yes, you can prepare the dumpling dough in advance and refrigerate it until you’re ready to assemble the dish. When ready to cook, simply drop the chilled dumplings directly into the simmering broth.
How can I thicken the broth if it’s too thin?
If you find the broth to be too thin for your liking, you can make a simple roux by whisking together equal parts all-purpose flour and melted butter. Slowly whisk this mixture into the simmering broth and allow it to cook for a few minutes, stirring constantly, until the desired thickness is achieved.
Can I use frozen vegetables instead of fresh?
Yes, you can absolutely use frozen vegetables in this recipe. Simply add the frozen carrots, celery, and onions directly to the broth and adjust the simmering time as needed, until the vegetables are tender.
How do I know when the dumplings are done?
The dumplings are cooked through when they have puffed up and the centers are no longer doughy. You can also use a toothpick to gently poke a dumpling – it should come out clean when the dumpling is fully cooked.
The Final Sprinkle of Inspiration
As you spoon the tender chicken and pillowy dumplings into your bowl, allowing the rich, flavorful broth to envelop your senses, I hope you’ll be transported to a cozy, comfort-filled moment. This dish is not just a meal – it’s a culinary hug, a symphony of flavors that will warm your soul and leave you craving more. So go ahead, invite your loved ones to the table, and savor every bite of this delectable chicken and dumplings with rotisserie. It’s a recipe that’s sure to become a cherished part of your culinary repertoire.
Bon appétit!
🍗 Flavorful and Perfect Chicken and Dumplings with Rotisserie
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Gradually add the cold milk and melted butter, stirring just until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes, until it comes together. Cover and set aside.
- In a large pot or Dutch oven, bring the chicken broth to a simmer over medium heat. Add the carrots, celery, onion, garlic, bay leaf, thyme, and rosemary. Simmer for 10-15 minutes, or until the vegetables are tender.
- Stir the shredded rotisserie chicken into the simmering broth and vegetables. In a small bowl, whisk together the 1/4 cup of all-purpose flour and a splash of broth until smooth. Slowly pour the flour mixture into the pot, stirring constantly, to thicken the broth.
- Using a spoon or small ice cream scoop, drop the dumpling dough into the simmering broth, spacing them about 1 inch apart. Cover the pot and cook for 12-15 minutes, or until the dumplings are cooked through and tender.
- Remove the bay leaf. Taste the broth and adjust the seasoning with salt and pepper as needed. Ladle the chicken and dumplings into bowls and serve hot, garnished with fresh parsley or chives, if desired.
