The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Chicken and dumplings is a classic comfort food that I think most of us have had at least once. Featuring creamy broth mixed with chicken and veggies and topped with doughy dumplings, it truly warms the soul. This recipe is a quick version of the classic dish that calls for a couple shortcuts that make the prep work a breeze!
I typically use fresh veggies, but why not take advantage of a shortcut if it’s presented to you? You don’t have to sacrifice quality or flavor when using Heinen’s frozen organic mixed vegetables! Packed with corn, beans, peas and carrots, this mix has everything you could ever want in a soup and more. They are also cut into the perfect size pieces for a soup. Talk about a time saver! You can find this medley in the frozen section at your local Heinen’s.
This soup is nothing without the dumplings, and the dumplings featured in this recipe are a great “starter dumpling” if you’ve never made them before. I kept things simple and added fresh herbs to compliment the herby broth, but if you’re feeling adventurous, you could add cheddar cheese or bacon bits for a savory flavor bomb. Whatever you decide to do, this will end up being a new family favorite!
This dish is also one of my favorite dishes to eat as leftovers because the flavors seem to intensify after a night in the refrigerator. Don’t be shy, make a double batch if you’re up for it!
Let’s get cooking, dumplin’!
- Cook time:
- Prep time:
- Total time:
- 6 Generous Bowls
For the Soup
- 6 Tbsp. Heinen's butter
- 1 yellow onion, diced
- 3/4 cup celery, diced
- 5 garlic cloves, minced
- 1 bag Heinen's organic frozen vegetables
- 2 Tbsp. flour
- 32 oz. Heinen's chicken stock
- 12 oz. evaporated milk
- 1 Heinen’s rotisserie chicken, shredded
- 1 Tbsp. fresh thyme
- 1/2 tsp. Heinen's dried rosemary
- 1 tsp. pepper
- 1 tsp. salt
- 1/4 tsp. Heinen's chili flakes
For the Dumplings
- 1 3/4 cup flour
- 1 Tbsp. baking powder
- 1 tsp. Heinen's dried rosemary
- 1 tsp. Heinen's dried thyme
- 1 tsp. black pepper
- 3/4 cup milk
- 3 Tbsp. Heinen's butter, melted
- Warm a Dutch oven over medium heat and add the butter. Add the onion and cook for 5 minutes. Add the celery and garlic and cook for an additional 3 minutes. Add the frozen veggies and warm through.
- Add the flour and mix. Add the evaporated milk, chicken broth, thyme and other seasonings. Bring to a boil, then add the chicken. Allow this to simmer for 10 minutes and start on the dumplings.
- Mix all of the dry dumpling ingredients in a large mixing bowl. Slowly add the melted butter and milk, mix well until a dough forms. Add more milk or flour to achieve the desired consistency.
- Scoop a Tbsp. of the dough and drop it into the soup. Continue until all of the dough has been used.
- Lower the heat to a simmer, cover and cook for 10 minutes. Slowly stir after 10 minutes and cover for an additional 5 minutes.
- Pull one of the dumplings out of the Dutch oven and cut it in half to check for doneness.
- Serve in bowls topped with fresh parsley. Enjoy!