Okay guys, so I know this isn’t a brand spankin’ new recipe today. This is actually an older recipe from about six years ago if you can believe that! However, there are many new readers since then and this (along with white chicken chili) still remain two of the most popular recipes on this site, so I thought it deserved a comeback. I plan to re-make a few of the very, very old recipes on this site because they deserve some spotlight action (and better photography because let’s be real).
Okay so here it goes….
This is THE BEST recipe EVER for chicken and dumplings. This is Adam’s favorite dinner in the entire world but for some reason, I haven’t made it in years! Instead, I have been making a different salsa verde variation, but sometimes it pays to come back to the classic. It’s the best. The very best.
And did you know it’s ridiculously easy? Like, ready in half an hour easy?
I have tweaked the original recipe a bit here and there to come up, what I think, is the top notch version of this chicken and dumplings recipe. All you need are some basic pantry items, as well as a rotisserie chicken and some broth, to create a simple and delicious family dinner in half an hour flat.
This is not a “chicken and biscuits” version. This is, as I said way back in 2011 when I first posted about this recipe, a “cracker barrel version”.
It’s seriously comfort in a bowl right here and if you have never made this, now is your chance. It’s worth it, trust me.
- 1 whole rotisserie chicken meat taken off and and roughly chopped or torn
- 8 cups chicken bone broth
- 2 1/4 cups all purpose flour
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1 cup whole milk
- 2 tbsp unsalted butter cold and cut into pieces
Bring the broth to a boil in a large pot on the stove.
Combine 2 cups of the flour with the salt and baking powder. Whisk well.
Using your fingers, combine the butter with the dry ingredients until well incorporated. Add the milk and stir until you have a sticky ball of dough.
Dust flour on your counter top and roll out the dough to 1/4" thick. Using a pastry wheel (or, a knife), cut long strips of dough. Cut the long strips into small squares.
Gently place the dumplings into the boiling broth along with the reserved flour. You may not need all of the reserved flour. Add it tablespoon by tablespoon while mixture is boiling to determine how thick you want your broth to be. We like a very thick, almost gravy-like broth so I add a lot of extra flour to ours.
Let dumplings cook in the boiling broth for about 8 minutes until done. Then, add the chopped chicken. Season to taste with salt and pepper and serve.
Rotisserie Chicken and Dumplings - social foodsMay 11, 2017 at 9:28 am
[…] 11, 2017 Adam's favorite, Chicken, family friendly, Kid-Friendly, quick and easy, Recipes This post was originally published on this […]
AimeeMay 11, 2017 at 10:40 am
This look absolutely perfect for the rainy weather we’ve been having here! I better go get my rotisserie chicken now!
RachelMay 12, 2017 at 3:07 am
This is definitely going on my to make list!
Looks and sounds delicious, no wonder it’s so popular 😀
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ShannonMay 12, 2017 at 6:24 am
I made your chicken pot pie last night, and as I was eating it I thought to myself, “self, you should make chicken and dumplings some time.” You clearly read my mind! Looks easy, and delicious. Also, I’m totally on board with bringing some of your old recipes back to the forefront. I’ve been reading since way back then, and still make several of them. I obviously missed a few though (like this one)!
SarahMay 13, 2017 at 6:29 am
Could you use almond milk instead of whole milk?
jennaMay 15, 2017 at 9:47 am
If you use almond milk, definitely use regular (not vanilla). I have not tried this with non dairy milk, so I am not sure but it should work. Let me know!
AudreyMay 15, 2017 at 6:59 am
This looks amazing! I imagine this is a great fall/winter recipe and the ultimate comfort food.
JackieMay 22, 2017 at 4:34 pm
This looks so yummy! Does the broth have to be bone broth or will chicken stock work?
LornaMay 30, 2017 at 1:13 pm
I remember when you first posted this, and I wish you could see the printout I have in my saved recipes binder at home- it’s wrinkled and covered in chicken and dumpling gravy because I’ve made it so many times. I started making it with rotisserie chicken after my son was born a few years ago, and it is AMAZING. Fun fact: The day my son was born, the midwife told me to go home and do my ‘normal activities’ to wait and see if I would go into full labor or not. So, I made this recipe while I was waiting!
🙂 Glad to see this recipe show up again!