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Comforting chicken and thyme dumplings made with rotisserie chicken and store-bought broth for a quick weeknight meal.
15 min
Prep Time
20 min
Cook Time
30 min
Total Time
4
Serves
4
Servings
If you prefer a thicker base, add 1–2 more tablespoons of flour before adding the broth. Dumplings may be dense if baking powder is old. Recipe can be doubled and frozen.
Melt 2 tablespoons butter in a large pot over medium-high heat. Sauté the carrots, celery (including leaves), and onion until softened and beginning to brown, about 3 minutes.
Stir in 1/4 cup of the flour to coat the vegetables.
Add 4 cups chicken stock and bring to a boil. Reduce heat to a simmer and stir in 1/2 cup milk and the cooked chicken. Season with salt and pepper.
Meanwhile, make the dumplings: in a bowl mix the remaining 1 cup flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon chopped fresh thyme.
Stir in the remaining 2 tablespoons melted butter until the mixture is crumbly. Add the remaining 1/2 cup milk and stir until just combined; do not overmix.
Drop spoonfuls of the dumpling batter (a small cookie scoop or tablespoon) onto the simmering soup.
Cover and simmer on low for 15 minutes, until dumplings are cooked through, fluffy, and float to the top. Do not peek while they cook.
Serve garnished with extra fresh thyme and fresh ground pepper if desired.