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Rotisserie Chicken & Easy Dumplings Weekday Meal
#catherinesplates #dumplings #chickensoup
Today's Recipe: https://catherinesplates.com/rotisserie-chicken-easy-dumplings/
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0:00
Welcome back everyone to Katherine's
0:01
Plates. I brought you along. I need to
0:04
make a quick and easy dinner. We got
0:07
people coming over and they're going to
0:09
be hungry. So, I'm going to make some
0:10
chicken and dumplings, but I'm going to
0:12
make this the easiest chicken and
0:14
dumplings that I've ever made. We're
0:16
going to use a rotisserie chicken. It's
0:18
got a lot of flavor. It's already
0:19
cooked. It's going to take that less of
0:21
time. And we're going to use a biscuit
0:24
mix because it doesn't take much to make
0:26
these either. Then we're going to put it
0:27
all together with some delicious flavor,
0:29
some broth, some veggies, which I'm just
0:32
going to use some celery and onion to
0:34
kind of pull it all together. All right,
0:36
you guys ready for some chicken and
0:38
dumplings? It's kind of cold outside.
0:40
It's going to be a nice warm comforting
0:43
meal. Ask Thomas. He's ready.
0:47
He may not open the door later when
0:48
people come over to eat this. So,
0:51
[gasps] all right, you guys. Let's go
0:53
ahead and get started.
0:55
Now, generally chicken and dumplings, a
0:57
lot of people do a mirin pa for it,
0:59
which is celery, carrot, and onion.
1:03
Now, I'm just going to be doing the
1:05
celery and onion because I don't have
1:07
any carrots. Y'all didn't hear that from
1:10
me. All right, cuz this was a pretty
1:13
much quick meal that I'm going to be
1:14
putting together for our guest.
1:18
And I'm just going to chop up my celery
1:20
here.
1:25
Go all the way down. Look at those
1:27
flowers. Yeah, they look really good in
1:29
the soup. Pull in your fingers.
1:33
I got two ribs of celery here.
1:37
Now, before we do the onion, I'm going
1:39
to go ahead and get the celery going
1:42
because it's a heartier vegetable. So,
1:44
over here, I have my large soup pot and
1:48
I'm just using it. This is my Dutch
1:50
oven. And we're going to put it on a
1:52
medium high heat soon as I get it
1:54
plugged in. I got Thomas over here
1:56
helping too.
1:57
She putting me to work.
1:58
I am. I'm like, get to work. I even sent
2:01
him to go get the chicken. We're going
2:03
to put in
2:05
some butter into our Dutch oven here.
2:07
Get that melting.
2:12
All right, there we go. All right, while
2:15
the butter's melting, I'm going to go
2:16
ahead and take care of my onion here.
2:18
It's a yellow onion. Just a medium size.
2:22
I just took off both ends.
2:25
Take out the outer layer here. You guys
2:28
don't be in a hurry when you're trying
2:29
to peel an onion.
2:32
Does not cooperate.
2:34
All right. Thomas is going to come over
2:36
here and take all this. We're going to
2:38
go ahead and add the celery so we can
2:40
start softening that down.
2:43
There we go.
2:48
I love that sound.
2:55
All right, let's get back to the onion.
2:59
All right, we're just going to cut it in
3:00
half.
3:05
We're going to slice it.
3:07
Kind of double duty it today. [laughter]
3:10
Going through both parts of the onion
3:12
here at the same time.
3:16
We'll rotate it. Run our knife through.
3:19
And I'm going to add it to the celery
3:21
and get these softening down also.
3:25
Now, as the celery and onion is cooking
3:28
down, we're going to give it lots of
3:29
flavor. So, it's going to seem like you
3:32
were cooking all day long.
3:35
And this was on a simmer.
3:39
All right. So, let's go get the
3:40
seasonings.
3:43
All right. Salt.
3:46
Salt those veggies. I would say about
3:48
a/4 to half a teaspoon of everything.
3:52
Black pepper,
3:55
garlic powder,
3:58
onion powder.
4:02
We're going to put in some parsley
4:03
flakes.
4:08
Go.
4:10
And then some time cuz I need a lot more
4:13
time.
4:16
No, buddy.
4:17
Do y'all think that was funny?
4:18
No.
4:19
All right. Very little time because
4:21
that's all I have.
4:24
Poultry seasoning.
4:26
Poultry seasoning is
4:30
thyme, sage,
4:32
oregano, black pepper, and nutmeg in
4:37
there. Aren't y'all glad that we brought
4:39
y'all with us while we're making this
4:41
recipe for you guys? I'm going to mix
4:44
this all in.
4:46
Oh, let's give it a smell. Oh, that's
4:49
delicious.
4:50
Smells good.
4:50
Smells good, you guys.
4:53
We're going to add one can of cream of
4:56
chicken soup.
5:08
And then we're going to add six cups of
5:11
chicken broth. This is four. We're going
5:13
to bring this to a boil over high heat.
5:17
I'm going to have Thomas raise the heat
5:18
on this to a high. And then I'm going to
5:21
do half of this box, which will give us
5:24
the six cups that we need.
5:28
I'm going to estimate that. Looks good.
5:29
There.
5:31
If we need more later, we can add it.
5:34
All right, we'll just kind of mix that
5:35
together.
5:37
I'm g get a whisk.
5:39
Might work a little better.
5:44
Now, this broth
5:47
has 33 I don't know if y'all can see
5:49
that. All right, there we go. 33% less
5:52
sodium in it. So, check your flavor
5:55
levels as you're going along with this
5:57
soup.
6:00
We are going to be making dumplings and
6:01
we're going to have a rotisserie chicken
6:02
go in too. So, I'm not really sure how
6:04
salty that chicken will be.
6:08
I'm going to give it a taste right now.
6:13
Give that a try.
6:19
Oh, wow. All we need is a few dumplings
6:23
in there and some chicken. It'll be
6:25
good.
6:27
[music] All right. As we bring this to a
6:29
boil,
6:31
we're going to
6:36
shred up the chicken.
6:39
Now, I'm using the traditional flavored
6:41
rotisserie chicken.
6:49
Thomas always gets the darkest chicken
6:53
he can find because you know that's done
6:55
cuz look those legs are falling right
6:56
off of there. So I'm going to leave the
6:59
dark meat for him. The wings, the
7:00
drumsticks, and maybe some of the thigh
7:03
maybe.
7:04
Maybe.
7:06
But the rest we're going to cut off and
7:09
I'm going to shred because I want that
7:11
shredded feel to the chicken.
7:15
So, like we got the skin off of it and
7:17
I'm just going to shred it off. Make
7:20
sure your hands are nice and clean when
7:21
you do this.
7:23
Yeah, I kind of figured [laughter]
7:26
your
7:28
This is pretty fresh chicken.
7:31
So, he just got this.
7:34
Yeah. And he hadn't even had time to gel
7:37
up on you in the refrigerator. You know
7:39
how that goes.
7:40
So, it's fresh. Look at this. So, shred
7:42
that up.
7:44
It just looks more authentic with the
7:46
chicken and dumplings when you got that
7:49
shredded chicken. All right, I'm going
7:51
to finish shredding him up and bring you
7:53
right back.
7:55
All right, we got a simmer going on, so
7:57
we're going to go ahead and add our
7:58
chicken that we've shredded. Now,
8:00
whatever you use, just make sure it's
8:02
fully cooked chicken. You can bake your
8:04
chicken, you can cook it in the crock
8:05
pot if you want. You can boil your
8:07
chicken ahead of time and then give it a
8:09
nice shred. Okay, this recipe is not for
8:12
uncooked chicken. Do not do that at this
8:15
step. Okay. All right, let's go ahead
8:17
and add it to our broth. It's smelling
8:19
really good right now,
8:23
y'all. It made a lot of chicken.
8:28
Don't underestimate the rotisserie
8:30
chicken for a quick meal.
8:33
All right, now we're going to make the
8:34
dumplings.
8:39
I'm going to be using the Bisquick mix
8:41
here.
8:44
Now, if you don't have Bisquick or you
8:46
can't find it in your area,
8:49
go to my website, catherine'splates.com,
8:52
and I show you how to make it.
8:56
All right, my one cup measuring tool
8:59
here. I'm just going to use a medium
9:01
bowl.
9:07
One and
9:13
All right. Two. You know, when you're in
9:16
a hurry, time is not on your side, is
9:18
it? There we go.
9:23
Now, we're going to put in 2/3 cup of
9:26
milk.
9:30
There we go.
9:36
And then we're going to add in two
9:37
tablespoons of melted butter.
9:42
I'm going to get a fork
9:45
first. I'm going to step on my dog. Did
9:48
y'all hear that? [laughter]
9:52
Yeah. She's not very fast getting out of
9:54
the way.
9:54
All right. We're just going to take a
9:55
fork and just kind of mix this together.
9:59
Till we get a nice doughy consistency.
10:02
You don't have to overm mix this. That
10:05
looks good right there. That's perfect.
10:10
Now, I'm going to be using a cookie
10:12
scoop. This is a 1 and 1/2 inch.
10:15
If you don't have a cookie scoop, then
10:17
you can use like a tablespoon and that's
10:19
fine. Now, I'm going to drop them into
10:20
my soup very carefully. Let it sink down
10:24
in there.
10:26
I'm going to kind of do them all over
10:27
the place so they don't stick together.
10:30
they start forming a little bit and then
10:33
it'll be easier to just dip these in
10:35
there.
10:37
I like the cookie scoop because it makes
10:39
nice little round
10:41
dumplings. Now, it's going to create a
10:44
whole layer of them
10:47
and just kind of move around the pot.
10:53
And I think we got one more.
10:58
Put that right there.
11:02
All right. I'm just going to take my
11:03
wooden spoon.
11:05
Now that they've been sitting for a
11:07
little bit, just kind of push them in.
11:12
Now, we're going to place a lid on
11:16
and we're going to simmer this on a
11:18
medium medium low heat.
11:21
Maybe it's on this side here. There we
11:23
go. for about 20 to 25 minutes until
11:27
those dumplings are nice and done. They
11:29
will be fluffy. You can pull one out and
11:32
kind of break it open. It's going to be
11:33
delicious. All right, you guys. Do not
11:36
remove the lid for at least 20 minutes,
11:39
okay? It's like rice. You'll have to
11:41
start over again, and you don't want to
11:43
do that. All right, I'm going to be back
11:45
because that's it. All right, you guys.
11:48
There's my rotisserie chicken biscuit
11:51
dumplings.
11:53
It's an easy dish to put together.
11:58
I'm going to bowl this up. Let's give it
12:00
a try.
12:03
Look at those dumplings. That broth.
12:06
That broth thickens up because of the
12:08
dumplings. And then that chicken. You
12:10
saw I shred all of that chicken in
12:12
there. Celery and onions and the
12:14
seasonings all over the place. Let's
12:16
look and see how fluffy. Oh, it goes
12:20
right through.
12:22
I want y'all to look at that.
12:24
Can y'all see that?
12:26
That fluffiness of that dumpling.
12:30
Let's give that a try. Let's get
12:31
everything on that bite.
12:34
That looks good. Sorry, we had to go get
12:37
the doorbell. [laughter]
12:39
Our guests are here just in time.
12:48
Should
12:53
I take a few more bites? [laughter]
12:56
They're like, "No, no."
12:59
Oh my goodness.
13:02
That dumpling is so good.
13:15
Wow.
13:16
That just warms me up from my head down
13:18
to my toes.
13:21
It was rainy today. Nice and cold.
13:25
This suits that perfectly.
13:29
Mhm.
13:34
All right, you guys. Give me a thumbs up
13:36
on this one. Oh, are you making it?
13:40
[laughter and gasps] All right, you
13:40
guys. Hey, let us know what you want us
13:43
to make. We're looking for some
13:45
inspiration for 2026. We have a lot of
13:47
ideas, too. But hey, if we can insert
13:50
what you like, we will. All right, you
13:53
guys. We'll see you on the next episode.
13:57
There's my light. I'll see you on the
14:00
next episode. Bye.
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