Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup frozen peas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream or milk
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt (for dumplings)
- 3/4 cup milk (for dumplings)
Instructions
- Sauté carrots and celery in butter until softened; stir in flour to form a roux.
- Gradually whisk in chicken broth and cream; bring to a simmer until thickened.
- Add shredded chicken, peas, salt, and pepper.
- In a bowl, mix flour, baking powder, and salt; stir in milk to form soft dough.
- Drop spoonfuls of dumpling dough into the simmering soup; cover and cook 12–15 minutes until dumplings are fluffy and cooked through.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For quicker prep, use leftover roasted chicken or a store-bought rotisserie chicken.
- Dumplings can be steamed separately and added just before serving for extra fluffiness.
- Make it gluten-free by using a 1:1 GF flour blend for thickening and dumplings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Contains Gluten, Dairy
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
