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Rotisserie Chicken & Dumplings

A Delicious Comforting Chicken & Dumplings that's so easy to make.
Course: chicken, chicken & dumplings, dutch oven, easy chicken dinner, easy dinner idea, easy weeknight meal, family recipe
Cuisine: American
Author: Catherine's Plates

Equipment

  • cutting board & sharp knife
  • large Dutch oven or soup pot with lid
  • measuring spoons & cups
  • medium bowl
  • 1 1/2 inch cookie scoop

Ingredients

  • 4 TBS butter
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • 1 tsp dried parsley
  • 1 (10oz) can condensed cream of chicken soup
  • 6 cups chicken broth
  • 1 fully cooked Rotisserie Chicken, shredded
  • 2 cups bisquick
  • 2/3 cup milk
  • 2 TBS butter, melted

Instructions

  • In a large soup pot or Dutch oven melt butter over medium high heat. Add in celery & onion and cook until just softened. Season with salt, black pepper, garlic powder, onion, power, thyme, parsley, and poultry seasoning. Stir for 1 minute.
  • Whisk in can of cream of chicken soup and 6 cups chicken broth. Bring to a boil over high heat. Taste for flavorings and make adjustments, if needed.
  • Let simmer for 5 minutes. Stir in shredded cooked chicken. Simmer for 5 minutes.
  • In a medium bowl mix together Bisquick, melted butter and milk until a dough forms.
    NOTE: search for Bisquick recipe in my search box above if you need a recipe for it and can not find Bisquick in your store.
  • Using a 1 1/2 inch cookie scoop drop dough in ball shapes into soup carefully.
  • Lower heat to a medium high and place lid on. Cook for 25-30 minutes until dumplings are firm but fluffy on the insides. Soup will thicken from the Bisquick.