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Quick Chicken and Dumplings
Mary Berg shares the dumplings of your dreams, plus they are oh-so-easy thanks to the already-cooked rotisserie chicken!
YIELDS
6
TO
8
Ingredients
- 2 tablespoons butter, divided
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- Salt and black pepper
- 2 litres low sodium chicken broth
- 1 store-bought rotisserie chickenc
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup buttermilk
- 1 tablespoon butter, melted
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped parsley
- 1/2 lemon, juiced
- 2 to 3 handfuls baby spinach
Directions
- Place a large soup pot over medium heat and melt the butter. Transfer one tablespoon of the melted butter to a small bowl and set aside. Add the diced onion, carrots, and celery to the pot, season with salt and pepper, and cook for four to five minutes or until softened and lightly golden brown. Carefully pour in the broth and bring to a boil for 10 minutes.
- Meanwhile, remove the skin from the chicken and pull the meat from the bones. Shred the meat into large bite-sized hunks using two forks and set aside.
- In a large bowl, stir the flour, baking powder, and three-quarters teaspoon of salt. Add the buttermilk, reserved melted butter, chives, dill, and half of the parsley. Stir to combine.
- Add the chicken into the pot and stir the lemon juice and remaining parsley. Using two spoons or a small spring-loaded ice cream scoop, drop approximately one ounce of dumpling into the jar, leaving some space between each. Cover the pot with a lid, turn the heat low, and cook for 15 minutes or until the dumplings are cooked.
- Stir in the spinach to wilt and serve immediately. Leftovers will be kept in the fridge for up to three days. Enjoy!
