Hey there, friends!
Are you in the mood for some comfort food? I’ve got something special for you today!
We’re diving into a delicious recipe for rotisserie chicken and dumplings.
It’s warm, hearty, and so easy to whip up. Plus, it’s a great way to use that leftover rotisserie chicken!
So grab your aprons, and let’s make some mouthwatering magic happen in the kitchen!
Possible Ingredient Alternatives
Rotisserie chicken can be replaced with cooked, shredded turkey or tofu for vegetarian options. Turkey offers a similar flavor profile, while firm tofu provides a plant-based protein alternative. Adjust seasoning as needed for tofu to enhance flavor. For the frozen vegetable mix, fresh chopped celery, carrots, and onions can be used, maintaining the dish’s nutritional value and accommodating those who prefer fresh produce. Use equal amounts of each vegetable to match the frozen mix quantity. The canned creamy chicken soup can be substituted with a homemade roux-based sauce or cashew cream for a dairy-free option. For the roux, combine 2 tablespoons each of flour and butter, then slowly whisk in 1 cup of chicken stock or plant-based milk until smooth. These substitutions offer flexibility for various dietary needs while preserving the comfort food essence of chicken and dumplings.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 150-160 g
- Fat: 100-110 g
- Carbohydrates: 200-220 g
Ingredients
For the stew:
- 6 cups chicken stock (low sodium is preferred to control saltiness)
- 12 oz frozen mixed vegetables (celery, carrots, onions)
- 1 tsp Italian herbs
- 1 rotisserie chicken
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika (gives a lovely depth of flavor)
- 1 tsp garlic powder
- 1/4 cup fresh parsley (finely chopped for garnish)
- 1 can creamy chicken soup (Campbells is a good choice for consistent results)
- 2 tbsp unsalted butter
- 1/2 tsp black pepper (freshly ground for best aroma)
For the dumplings:
- 4 tsp baking powder (ensure it’s fresh for fluffy dumplings)
- 1 tsp salt
- 2 cups all-purpose flour
- 3/4 cup whole milk (gives better texture and richness)
- 4 tbsp unsalted butter, melted (I use Challenge butter)
Step 1: Sauté the Vegetables and Seasonings
In a large stock pot over medium-high heat, melt two tablespoons of butter.
Add the frozen mirepoix blend, parsley, and all the seasonings: Italian seasoning, garlic powder, smoked paprika, thyme, one teaspoon of salt, and 1/2 teaspoon of black pepper.
Cook the mixture until the vegetables start to soften, which should take about 3 to 4 minutes.
Step 2: Add the Chicken and Liquids
Mix in the cream of chicken soup, chicken broth, and shredded rotisserie chicken.
Stir well to combine all the ingredients.
Bring the mixture to a low boil, then reduce the heat to maintain a gentle simmer.
Step 3: Prepare the Dumpling Dough
To make the dumplings, whisk together the flour, baking powder, and remaining teaspoon of salt in a large bowl.
In a smaller bowl or glass measuring cup, whisk together the milk and melted butter.
You can microwave them together to bring them to a similar temperature before mixing.
Pour the milk and butter mixture into the dry ingredients, and stir with a spatula until a smooth ball of dough forms.
Step 4: Cook the Dumplings in the Stew
Using a 1.5 tablespoon capacity cookie scoop, drop the dumpling dough into the simmering stew one at a time until all the dough has been used.
This should yield about 15 dumplings.
Cover the pot and let it cook without uncovering at a low simmer for 25 minutes.
Step 5: Serve the Dish
After the dumplings have cooked and absorbed flavor from the stew, serve your dish immediately.
Enjoy this comforting and hearty meal with family or friends!
