Easy Chicken & Dumplings

By mrshermes2002

Ingredients

• Chicken Soup:
• 1 whole precooked rotisserie chicken
• 3 tbsp butter
• 2 tbsp olive oil
• 1/2 cup finely diced carrots
• 1 medium onion, finely diced
• 1/2 teaspoon ground thyme
• 1/4 teaspoon turmeric
• 6 cups low-sodium chicken broth
• Dumplings:
• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 heaping tablespoon baking powder
• 1 teaspoon kosher salt
• 2 cups half-and-half
• 2 tablespoons all-purpose flour
• 2 tablespoons minced fresh parsley, optional
• Salt, as needed

Details

Adapted from foodnetwork.com

Preparation

Step 1

For the chicken soup:

Take the whole chicken and remove the meat from the bones. Reserve the drumstick bones. In large pot, add the diced carrots and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth and stir to combine. Add the reserved chicken bones. Cover the pot and simmer for 10 minutes or until vegetables are starting to soften.

For the dumplings:

While the soup is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside.

Remove the chicken bones from the pot. Add the chicken meat you previously removed from the bones. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving.