Weeknight Chicken and Dumplings
This updated version of old-fashioned chicken and dumplings starts with store-bought chicken stock, a rotisserie chicken, and simple drop dumplings.
By Yankee Magazine|May 05 2021|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis updated version of old-fashioned chicken and dumplings starts with store-bought chicken stock, a rotisserie chicken, and simple drop dumplings. It was inspired by many Yankee variations over the years, including “Potted Chicken with Parsley-Bread Dumplings” from October 1942.
Yield:
8 servingsIngredients
3 tablespoons olive or canola oil
2 celery stalks, diced
1 leek (white and light green parts only), diced
1 small onion (any kind), diced
2 medium carrots, peeled and diced
½ fennel bulb, cored and diced (reserve fronds for garnish)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
7 cups reduced-sodium chicken stock
Meat from a 2- or 3-pound rotisserie chicken, chopped into bite-size pieces
Instructions
In a large Dutch oven or soup pot, heat the oil over medium heat. Add all the vegetables, salt, and pepper, and cook, stirring often, until the onions are translucent, 6 to 8 minutes. Add the chicken stock, bring to a boil, then reduce heat to a simmer and cook for 15 minutes.
Meanwhile, make the dumplings.
I added frozen peas and potatoes.
Great idea!
looks good
Could almost taste the chicken pot pie////
Looks fast and easy, but I would like to see the “Potted Chicken with Parsley-Bread Dumplings” from October 1942. Why won’t my search find it?