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–+ servings
Chicken and Dumplings
Victor Eskew

Chicken and Dumplings

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This classic American comfort food comes together in about 90 minutes using pre-cooked rotisserie chicken and batch-prepared dumplings. The rich, thickened broth develops deep flavor through a proper roux base and long simmer time. Perfect for feeding a crowd or stocking the freezer with hearty portions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8
Course: dinner, Lunch, Soup
Cuisine: American
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 4 oz grass-fed butter grass-fed, salted
  • 1 ½ cups Onions chopped, frozen package works perfectly
  • ¼ cup All Purpose Flour
  • 1 gallon Chicken Stock or 1 gallon water + chicken base to taste
  • 4 sprigs Thyme fresh
  • 2 lb Rotisserie Chicken Meat pulled and chopped
  • ½ teaspoon Black Pepper ground
Dumplings
  • 1 batch Soup Dumplings see Soup Dumplings recipe

Equipment

Method
 

Make the Soup
  1. Melt butter in a large pot over medium heat.
  2. Add onions and sauté until translucent, about 5 minutes.
  3. Add flour and stir constantly.
  4. Reduce heat to medium-low and cook the roux for about 5 minutes until it smells nutty and has turned slightly golden.
  5. Slowly add the chicken stock while whisking to prevent lumps.
  6. Add the fresh thyme sprigs.
  7. Bring to a boil.
Add Dumplings
  1. Drop the dumplings into the soup one or two at a time.
  2. Stir occasionally.
  3. Continue until all dumplings are in the soup.
  4. Reduce heat to a rolling simmer and cook for 25 minutes.
Finish and Serve
  1. Add the pulled and chopped rotisserie chicken and black pepper.
  2. Stir to combine and simmer for another 10-15 minutes until the chicken is heated through.
  3. Remove thyme sprigs.
  4. Serve immediately.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The key to thick, restaurant-quality chicken and dumplings is cooking the roux properly for five minutes and allowing the full 25-minute simmer after adding dumplings—this cooks out any raw flour taste and develops the right consistency. If you've batch-prepped soup dumplings, this recipe becomes a straightforward assembly using rotisserie chicken for further time savings. The soup reheats beautifully and actually improves after a day in the refrigerator as flavors meld. Store portions in airtight containers for up to four days, or freeze for up to three months. Add a splash of stock or water when reheating, as the dumplings will continue to absorb liquid.

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