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Chicken & Dumplings

 

Who knew you could pack so much rich flavor into a bowl of chicken and dumplings? The broth is laced with garlic, thyme, lemon juice, and to our surprise, hot sauce. Take a slurp, and it’s impossible to parse all those elements — the broth just has a deliciously warm depth. We were tempted to tip the bowl back and drink it. The dumplings are also lovely: chewy, herby, and ever so slightly garlicky and bright. They’re not too little, not too big, so they make the perfect spoonful, whether you break one in half and compose a bite full of all the bits or go all in on a dumpling and broth. 

Chicken and dumplings is a dish made for comfort and deep, winter solace. One never knows when such things will be needed, so the test kitchen designed this recipe to come together in a snap. You definitely want to make the dumplings from scratch — they’re as quick and easy as they are scrumptious — but the recipe calls for a tender Gelson’s rotisserie chicken, so you don’t have to roast one.

Make this soup when your BFF is down with the flu or your kiddo is sneezy with sniffle-itis. Make it when your S.O. is stuck under the duvet with a bad case of holiday ennui. Make it when you’re craving a bone-warming bowl of cozy contentment — it’ll come through every time.


Servings: 8

 

Ingredients

 

For the dumpling batter:

 

⅓ cup, plus ¼ cup all-purpose flour

2 Large Gelson’s eggs, beaten

1 tsp whole milk

1 Tbsp minced parsley

1 Tbsp minced Gelson’s organic fresh chives 

½ tsp garlic powder

¼ tsp onion powder

⅛ tsp cayenne pepper

½ tsp white wine vinegar 

Kosher salt, to taste

Black pepper, to taste

 

For the soup: 

 

2 Tbsp olive oil

1 ½ cups medium-diced carrots 

½ cup medium-diced celery 

1 cup medium-diced onion 

4 garlic cloves, minced

2 Tbsp minced Gelson’s organic thyme 

8 cups chicken stock

1 tsp lemon juice

1 Tbsp hot sauce

1 Gelson’s organic bay leaf

3 cups chopped Gelson’s rotisserie chicken (mix of white and dark meat)

Kosher salt, to taste

Black pepper, to taste

2 Tbsp chopped parsley

2 Tbsp rough-chopped celery leaves

 

Directions

 

  1. To make the dumplings: In a large bowl, mix together the flour, eggs, milk, parsley, chives, garlic powder, onion powder, cayenne pepper, vinegar, salt, and pepper. Set aside.

  2. To make the soup: In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the carrots, celery, and onion until soft.

  3. Add the garlic and thyme and sauté for another 3 to 5 minutes, until fragrant. Stir frequently, making sure the garlic doesn’t toast.

  4. Add the chicken stock, lemon juice, hot sauce, and bay leaf and bring to a rapid simmer.

  5. Using two spoons, drop in about ½ tablespoon of the dumpling batter into the soup. Repeat until you run out of batter. The dumplings will float to the surface when cooked.

  6. Stir in the chicken and season with salt and pepper to taste.

  7. Stir in the fresh parsley and celery leaves and serve hot. 

 

Calculate nutrition information for this recipe.

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