Easy Chicken and Dumplings
- Jen Vondenbrink
- 3 days ago
- 1 min read
There is nothing quite like a steaming bowl of chicken and dumplings to soothe the soul, but traditional recipes often demand hours of simmering and a messy flour-covered countertop. So, usually it is a weekend meal.
I don’t think you should have to wait for the weekend to enjoy the ultimate comfort food.
This version is a total weeknight game-changer because I’ve got a two-part secret to skipping the labor without losing the love:
Rotisserie Chicken (or pre-cooked chicken thighs) - This ensures every bite is juicy and flavorful without the long wait for a whole chicken to cook.
My "Dumpling" Hack: The real magic lies in using store-bought gnocchi as your dumplings. These pillowy potato bites have the perfect chewy texture that mirrors handmade dumplings, soaking up the savory cream sauce beautifully in just minutes.
In less than 30 minutes, you’ll have a rich, velvety stew that tastes like it’s been bubbling on the stove all afternoon. It’s hearty, wholesome, and guaranteed to become a new family favorite.
Why You’ll Love My Easy Chicken and Dumplings
Minimal Prep: No dough-rolling or flour dusting required.
One-Pot Wonder: Fewer dishes mean more time to relax.
Pantry Friendly: Uses simple ingredients you likely already have on hand.
Enjoy!
Note on the sauce:
You can usually find the shelf-stable gnocchi in the pasta aisle of the store. Using these speeds up the process because they are already cooked.
If you don’t have chicken stock, you can use bouillon cubes or “Better Than Bouillon” and water.
Notes
1
In a large saucepan, sauté the leeks, carrots, and celery in the olive oil until they are soft. Add the salt, pepper, lemon juice, thyme, sage, and garlic. Cook for 2 minutes.
2
Add the flour and mix in thoroughly. Then add the wine. Cook until all the liquid is gone.
3
Add the chicken stock and the chicken. Stir to incorporate the vegetables, then bring to a simmer. It will begin to thicken.
4
Add the gnocchi, and cook for 10 minutes. Finally add the peas and cook for another 5 minutes. Add any additional salt and pepper to taste.
Instructions
Dark meat from a Rotisserie Chicken (or 4 cooked chicken thighs)
2 teaspoons Olive Oil
1 sliced Leek
2 chopped Carrots
2 chopped Stalks of Celery
1 teaspoon Kosher Salt
½ teaspoon Black Pepper
1 teaspoon Lemon Juice
1 teaspoon Dried Thyme
1 teaspoon Dried Sage
1 clove mince Garlic
¼ cup Flour
¼ cup Wine
24 oz Chicken Stock
½ package of shelf-stable Gnocchi
1 cup frozen Peas
Ingredients
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Easy Chicken and Dumplings
The combination of chicken, carrots, celery, leeks thyme and sage are iconic. Mix that with cooked chicken, shelf stable gnocchi, and wonderful chicken stock, you’ll have a dish with all-day cooked flavor. Perfect with some sourdough or quicker soda bread.
4-6 Servings
Prep Time
20 min
Cooking Time
40 min
Rest Time
0
Total Time
1 hour
I love making this on chilly evenings!