Quick Chicken And Dumplings (Printer-Friendly Version)
Southern-inspired dish with tender shredded chicken, pillowy dumplings, and a creamy broth.
# Required Ingredients:
→ Protein
01 -
400 g shredded cooked chicken (rotisserie or leftover)
→ Dumplings
02 -
300 g refrigerated biscuit dough or cheese ravioli
→ Broth and Dairy
03 -
1 L chicken broth (low-sodium preferred)
04 -
120 ml heavy cream
05 -
30 g unsalted butter
→ Seasonings
06 -
1 tsp garlic powder
07 -
1 tsp onion powder
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Garnish (optional)
10 -
Chopped fresh parsley
# Step-by-Step Instructions:
01 -
In a large Dutch oven over medium heat, melt the butter. Stir in garlic powder and onion powder, allowing the spices to bloom for 30 seconds.
02 -
Add chicken broth and bring to a gentle simmer. Stir in the shredded chicken and warm through for 5 to 7 minutes.
03 -
Add quartered biscuit dough pieces or cheese ravioli directly to the simmering broth. Cook uncovered for 8 to 10 minutes until the dumplings puff and are cooked through.
04 -
Reduce heat to low and stir in the heavy cream. Simmer gently for 2 to 3 minutes until the broth thickens to a velvety consistency.
05 -
Adjust seasoning with salt and black pepper to taste. Serve warm, garnished with fresh parsley if desired.
# Handy Cooking Tips:
01 -
Avoid over-stirring after adding dumplings to keep them fluffy and intact.
02 -
For extended storage, freeze cooled portions in airtight containers for up to two months.