Classic Chicken and Dumplings Recipe for Comforting Weeknight Dinner

FOR THE SOUP

• 1 store-bought rotisserie chicken, turkey also works
• ½ onion, peeled, root end removed
• 2 cloves garlic, peeled and smashed
• handful of fresh parsley sprigs/leaves
• 1 tsp dried rosemary
• pinch dried thyme
• 1 tsp salt
• 1 tsp pepper
• 64 oz. low-sodium chicken broth, divided
• 2 large carrots, thinly sliced
• 2 ribs celery, diced

FOR THE DUMPLINGS

• 3 cups all-purpose flour, plus more for dusting
• 1½ tsp baking powder
• 1 tsp salt
• 3 tbsp cold butter (or vegetable shortening), cubed
• 2 large eggs
• ½ to ¾ cup cold water

1. Shred the breast and thigh meat from the rotisserie chicken and set aside. In a large Dutch oven or soup pot place the bones, skin, and any juices from the chicken, then add the half onion, smashed garlic, a few parsley sprigs, rosemary, thyme, salt, and pepper. Pour in enough broth to just cover the chicken (about 32 oz.), bring to a boil, then reduce to a low simmer with the lid slightly ajar while you prepare the dumplings.
2. For the dumplings: In a food processor combine the flour, baking powder, salt, cold butter, eggs, and ½ cup water. Pulse until the mixture forms a loose dough. If needed, add more cold water in small increments while processing until the dough comes together in a ball and begins to move inside the bowl. The dough may be slightly sticky.
3. Generously flour your work surface and turn out the dough. Knead briefly, adding small amounts of flour if it’s sticky or a few drops of water if it’s too dry, until you have a soft, smooth dough. Wrap in plastic and rest for 10 minutes.
4. Divide the dough in half. On a well-floured surface flatten one half and roll it very thin—about the thickness of a credit card—flouring as needed and flipping to keep it from sticking. Cut into roughly 1″ squares with a pizza cutter or knife. Use your fingers to lift and slightly round the noodles, toss lightly with flour to prevent sticking, and place in a bowl. Repeat with the second half.
5. Remove the carcass from the broth and strain the liquid through a fine-mesh strainer. Return the clear broth to the pot and add about 12 oz. more broth if needed. Bring it to a boil, then add the shredded chicken, sliced carrots, and diced celery. Carefully add the prepared noodles to the pot and stir right away to separate them.
6. Simmer partially covered until the noodles are tender, stirring occasionally, about 20 minutes. Taste and adjust seasoning with salt and pepper. If you prefer a looser soup, add more broth. Serve hot, garnished with fresh parsley.

Nutrition