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–+ servings

Chicken and Dumplings Soup

Sue Lau
Chicken and Dumplings Soup has rotisserie chicken with chopped veggies and frozen dumplings in a rich broth that makes it an easy meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 8

Equipment

  • Dutch oven or soup pot

Ingredients
  

  • 1-1/2 pounds shredded roast chicken rotisserie
  • 2 tablespoons olive oil
  • 2 ribs celery sliced
  • 1 large onion chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon dried thyme
  • 2 cups frozen sliced carrots
  • 2 teaspoons minced garlic
  • 6 cups chicken broth
  • 12 ounces Reames frozen dumplings
  • 1-1/2 cups whole milk
  • 2 cups water
  • 1/4 cup cornstarch
  • 1 sprig parsley

Instructions
 

  • Prep chicken discarding skin and bones. Cut chicken into nice sized chunks.
  • Chop the celery and onion; saute in the olive oil until they start to soften, then add in the seasonings, frozen carrots, garlic and chicken broth. Bring to a boil.
  • Add the frozen dumplings and cook, covered, about 30 minutes.
  • When they are tender, whisk the cornstarch into the water, adding that with the milk and the chicken.
  • Return to a simmer then cook another minute or so until the slurry thickens the broth some.
  • Garnish with parsley if desired.

Notes

From the kitchen of palatablepastime.com
Keyword Chicken and dumplings
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