Ingredients:

  • 1 lb Rotisserie chicken, shredded
  • 2 tbsp Unsalted butter
  • 1 cup Yellow onion, finely diced
  • 0.75 cup Carrots, peeled and sliced
  • 0.75 cup Celery, diced
  • 3 cloves Garlic, minced
  • 0.33 cup All-purpose flour
  • 5 cups Low-sodium chicken broth
  • 1 tsp Dried thyme
  • 0.5 cup Heavy cream
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 1 cup Whole milk
  • 3 tbsp Melted butter
  • 1 tbsp Fresh parsley, finely chopped

Instructions:

  1. In a large Dutch oven over medium heat, melt 2 tablespoons of butter. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened. Stir in the garlic and thyme, cooking for 60 seconds until fragrant.
  2. Sprinkle 1/3 cup of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking vigorously to prevent lumps.
  3. Bring the mixture to a gentle simmer. Once thickened, fold in the shredded rotisserie chicken and heavy cream. Adjust seasoning with salt and pepper as needed.
  4. In a separate mixing bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Stir in the milk, 3 tablespoons of melted butter, and parsley until a soft dough forms.
  5. Using a cookie scoop or large spoon, drop golf-ball-sized portions of dough into the simmering broth. Ensure they are spaced out evenly.
  6. Cover the pot with a tight-fitting lid and reduce heat to low. Simmer undisturbed for 15 minutes until the dumplings are cooked through and fluffy. Do not lift the lid during this time.