Easy Chicken and Dumplings
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
I am not a big fan of eating or making dumplings. However, I had an “ahha” moment when looking for something to make for lunch one day on my last trip on a tug boat. I saw one bag of gnocchi in the pantry, which isn’t enough for a meal. I had some left over chicken so I went with Chicken and Dumplings, that is both easy and delicious.
Tips for this recipe
Butter and flour- This is a roux and will thicken the liquid when added. It is cooked to get rid of the raw taste of the flour. Be sure to add it only once it has cooled well below the temperature of what you are adding it too.
Carrots- you can certainly use regular carrots that are sliced or diced but I was trying to go with easy.
Celery- Don’t for get to wash vegetables before using them. For celery I just cut off the ends and made slices that were about ½ inch thick.
Water or Chicken Stock- I don’t judge, if you want to go out and get organic bone broth, make your own home-made chicken stock or you want to use water and a bouillon cube, do what ever works for you budget, time schedule and skill level. I am sick to death of the food snobbery, most times you just want to get dinner on the table for goodness sake!
Chicken- I used chicken thighs that I cooked by boiling. I saved the water and used it as part of my broth. You can use left over chicken any part or get a rotisserie chicken and use some of that.
Potato gnocchi- I get the plain potato gnocchi that can be found in the pasta isle. Much easier then making dumplings.
Parsley- I love fresh parsley, it’s so underrated.
Ingredients
5 tablespoons butter
8 tablespoons flour
1 tablespoon oil
1 cup mini carrots
1 cup celery, large dice
1 cup onion, large dice
6 cups of liquid (water or chicken stock)
2 cups chicken, cooked and diced or pulled
1 pound package of potato gnocchi
2 tablespoons parsley, fresh chopped
Salt and pepper to taste
2 tablespoons chicken base, if needed for flavor
Instructions
Melt butter over medium heat in a small sauté pan.
When butter is melted stir in flour.
Cook mixture for 5 minutes. Set aside to cool.
Heat oil in a 4-quart pot over medium high heat
Add vegetables and sauté until onions are clear, do not brown. Reduce heat if necessary.
Add chicken stock or water and bring to a boil, reduce heat and simmer until vegetables are soft. Approximately 20 minutes.
Add chicken and dumplings and simmer 2-3 minutes.
Add parsley, salt, and pepper.
If you used water, you may want to add base or bullion at this point.
Notes
I grew up in Pennsylvania Dutch country. So, if you have every eaten there you know that if I have corn I am adding it to this recipe. About half a cup at the end, just gives it a little sweetness.
You can also use “pre-made” roux for this recipe. Just remove the butter and flour, skip the first few instruction about cooking the flour and butter, then add pieces of the pre-made roux until you reach the desired thickness. Check out the recipe here https://seafarerscookbook.com/making-roux/
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
Keywords: Easy,Chicken,dumplings,dinner,hearty,fall
