Rotisserie Chicken & Dumplings

By Vic

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Prep Time

15 min

Cook Time

35 min

Servings

2 servings

Difficulty

Easy

1 1/2 cups shredded rotisserie chicken, skin and bones removed 1 tablespoon olive oil 1/2 small yellow onion, finely diced 1 celery stalk, finely diced 1 tablespoon all-purpose flour, for broth 2 1/2 cups low-sodium chicken broth 1/2 cup frozen peas 1/4 teaspoon dried thyme 1/4 teaspoon salt, divided, plus more to taste 1/8 teaspoon black pepper 3/4 cup all-purpose flour, for dumplings 1 teaspoon baking powder 1 tablespoon unsalted butter, melted 1/3 cup milk

1. Heat oil in a medium pot with a tight-fitting lid over medium heat. Cook onion and celery for 6 to 8 minutes until soft. 2. Stir in 1 tablespoon flour and cook 1 minute. Slowly stir in broth. Add peas, thyme, 1/8 teaspoon salt, and pepper; simmer gently for 5 minutes. 3. Stir in chicken and return to a gentle simmer. 4. In a bowl, whisk 3/4 cup flour, baking powder, and remaining 1/8 teaspoon salt. Stir in melted butter and milk just until a soft dough forms; do not overmix. 5. Drop dough in six small mounds onto the simmering broth. Cover and reduce heat to low, maintaining a gentle simmer. Cook 15 minutes without lifting the lid. 6. Check a dumpling: it should be fluffy and cooked through, with no wet dough in the center. If needed, cover and cook 3 to 5 minutes longer. The chicken mixture should reach 165°F. Taste broth and adjust salt. Divide between two bowls, with three dumplings each.