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Chicken & Dumplings

After a very long week, comfort food called to me, so I made this meal on a whim. Rotisserie chicken drastically cuts the prep time, so we don't have to wait long for dinner to be ready. —Jessica Rehs, Cuyahoga Falls, Ohio
  • Total Time
    Prep: 25 min. Cook: 35 min.
  • Makes
    6 servings


  • 6 cups reduced-sodium chicken broth
  • 3 bay leaves
  • 5 fresh thyme sprigs
  • 4 garlic cloves, peeled
  • 1 teaspoon crushed red pepper flakes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup frozen peas
  • 1 rotisserie chicken, shredded
  • 1/4 cup heavy whipping cream
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1/4 cup minced chives


  • In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
  • In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
  • Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through.
  • For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened.
  • Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving.
Nutrition Facts
1 serving (stew with dumplings): 576 calories, 24g fat (9g saturated fat), 189mg cholesterol, 1398mg sodium, 44g carbohydrate (7g sugars, 3g fiber), 44g protein.

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  • Pat
    Mar 16, 2020

    The best recipe ever. I put the bay leaves, thyme, red pepper and garlic in a piece of cheesecloth and tie it, makes it a lot easier than having to strain into another pot.

  • vic185053
    Dec 8, 2019

    Such a great way to use up Thanksgiving leftovers. Used leftover turkey and added the leftover mashed potatoes, which made the soup nice and thick. Also added a bag of frozen mixed vegetables and celery and onions. Didn't have buttermilk, but dumplings turned out great with 2%. Thanks for this great recipe!

  • Karyn
    Oct 28, 2019

    This is a fantastic recipe and has become a frequent meal at our house. A few things to note: this recipe is NOT a quick weeknight meal. The times stated at the top of the recipe don't even match up with the recipe steps. Expect at least an hour of total cooking time, likely longer. TOH should really correct this since many reviewers have mentioned it. It's a weekend meal when you have plenty of time...but worth the effort! Also, if you follow the recipe exactly, it will be quite spicy (typically too hot for kids and adults that don't like heat). We cut both the crushed red pepper flakes and the cayenne amounts in half and it still has a kick. Heat lovers can always add extra spice to their bowl. I found that straining the broth into a new container in Step 1 added an extra step and messed another pan. No need. Just turn off the broth, let it sit while you sauce the celery and carrots and when it's time to add the broth, strain directly into the pot with the carrots and celery. Kind of a no brainer there I guess. Other than that, we often skip the chives but otherwise follow this recipe as instructed and it's super yummy plus makes terrific leftovers.

  • cheezhed68
    Oct 21, 2018

    This is just fabulous! The added cayenne give it a nice kick! This is a family favorite.

  • ahall
    Sep 19, 2017

    I made this for dinner last night and it was a huge hit! The cayenne gave the dumplings a nice kick but to spicy for the kids.

  • DottieZee
    Sep 19, 2017

    Simply delicious the spices really make this supreme! Dot

  • Wrinkley
    Jul 1, 2016

    I made this in the instant pot, put everything in ( I'd frozen some deli chicken pieces) set it for 9 minutes and boy is it good!!!

  • cal48taf56
    Mar 1, 2015

    The very best recipe for chicken and dumplings! Easy to make! Everyone loves it! Great for company, or for left-overs. Just a perfect comfort food!It's not dull like grandma's chicken and dumplings.

  • eilis-ryan
    Oct 13, 2012

    I've made this a few times now and it's always great - even with a few changes here and there. Some suggestions - if you want more liquid (or just less fat), I use 2 - 12oz cans of fat-free evaporated milk instead of the cream, and it still tastes great.Another option is instead of the dumplings, I make a 6oz box of long grain and wild rice separately - but use about half the flavor packet in the broth (instead of the recommended herbs) and half the packet for the rice. When I'm ready to serve, I mix the rice in and serve with a nice artisan bread.Yet a third option is if you get the BBQ rotisserie chicken - adds some geat flavor.As others have said, I've had to leave out the red pepper from the broth and the dumplings depending on the crowd I'm cooking for.And I agree - the cook/prep times take a while longer than what the recipe says.

  • lisacourtney64
    Mar 12, 2012

    This recipe was a hit! There wasn't enough liquid when it was done so I will definitely double everything except the dumplings next time. The flavors blended together beautifully. The cayenne pepper gave the dish a nice kick, but the whole teaspoon may be too much for some people. Definitely a keeper recipe....can't wait to make it again!