Chicken and Dumplings
Total time: 44 min • Active: 44 min • Inactive: 0 min
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Cook Notes Summary
The recipe worked well with allergen-friendly substitutions, especially leeks in place of onions and tallow as the cooking fat; the result was good despite a slightly green color. Next time, continue using gluten-free flour and oat milk as needed, but clarify whether the oat milk should replace the evaporated milk earlier in the soup and use a consistent dumpling fat, while allowing extra time if starting with raw chicken thighs rather than cooked chicken.
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Ingredients
- 6 tbsp butter
- 1 cup yellow onion
- 1 cup carrot
- 1 cup celery
- 4 clove garlic
- 35 tbsp all-purpose flour
- 12 oz evaporated milk
- 32 oz chicken stock
- 4 cup rotisserie chicken
- 2 tbsp fresh thyme leaves
- 3 tsp black pepper
- ≈2 tsp (to taste) salt
- 4 tsp baking powder
- 0.75 cup whole milk
- 4 tbsp butter
Steps
Melt 6 tablespoons butter in a large heavy-bottomed pot over medium-high heat. Add the onion, carrots, and celery; cook until the vegetables begin to soften. 5 min Stir the minced garlic into the softened vegetables and cook briefly. 1 min Stir 3 tablespoons flour into the vegetables and cook, stirring constantly, to remove the raw flour taste. 1 min Slowly stir the evaporated milk and chicken stock into the roux-coated vegetables until smooth.≈ 3 min Bring the creamy soup base to a boil. Stir in the shredded cooked chicken, thyme, black pepper, and salt.≈ 8 min Lower the seasoned chicken soup to an uncovered simmer while you prepare the dumplings.≈ 1 min Whisk together the flour, baking powder, black pepper, salt, and thyme for the dumplings.≈ 2 min Make a well in the dry mixture. Add the whole milk and melted butter, then stir just until a dough ball forms; do not overmix.≈ 2 min Scoop the dough into the simmering soup in separate portions, then gently press the dumplings so the broth runs over their tops.≈ 4 min Cover and cook at a low simmer until the dumplings are cooked through, pressing any stuck dumplings apart and back under the broth halfway through. Gently stir, then cut one dumpling open to check its center before serving hot.≈ 15 min–19 min
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Adapted from thenovicechefblog.com
Yields
- 1 batch chicken and dumplings, serves 6
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