Easy Chicken and Dumplings

🧂 Ingredients

• 4 cups chicken

  cooked off and deboned from a whole chicken (or use a rotisserie chicken)
• 6-8 cups homemade chicken stock

  (see note below)
• 2 ribs celery

  diced
• 2 large carrots

  peeled and sliced
• 1 large onion

  chopped
• 2 cloves garlic

  minced
• 1 leek

  green top removed, thoroughly washed and sliced (optional)
• 1 red bell pepper

  chopped (or use orange or yellow bell pepper)
• 2 bay leaves
• 1 tbsp. dried parsley
• 1 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/2 tsp. dried marjoram
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper

  or to taste
• 4 oz. can sliced mushrooms

  drained
• 1/2 cup heavy whipping cream
• 1/2 tsp. salt and pepper

  to taste, if desired
• 1 1/2 cups gluten free all-purpose flour

  or use regular flour
• 2 tsp. baking powder
• 3/4 tsp. sea salt
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1 tbsp. dried parsley
• 1 cup half-and-half
• 1 tbsp. unsalted butter

  melted

Instructions

• 1 Cook off chicken, debone and break into small bite-sized pieces.
• 2 Reserve chicken stock. (See note below)
• 3 In a large Dutch oven, over medium heat, add chicken stock.
• 4 Add carrots, onion, bell pepper, garlic and leek.
• 5 Add bay leaves, parsley, thyme, oregano, marjoram, salt and pepper.
• 6 Cover with lid and simmer about 5-10 minutes until veggies are tender.
• 7 Remove bay leaves and add chicken and mushrooms.
• 8 Stir to combine.
• 9 Reduce heat to low.
• 10 Measure out large tablespoonfuls of dumplings.
• 11 Drop dumplings over top of mixture a few at a time.
• 12 Cook covered with lid about 20-30 minutes until a toothpick inserted into the
  dumplings comes out clean.
• 13 Slowly and gently stir in the whipping cream.
• 14 Serve garnished with fresh thyme and parsley, if desired.
• 15 Combine flour, salt, baking powder, and herbs in a large mixing bowl and stir
  until well combined.
• 16 Add half-and-half and butter to flour mixture and stir gently to combine.
• 17 Set aside.

Nutrition Info