Shortcut Southern Chicken and Dumplings

For me, southern chicken and dumplings is one of the ultimate comfort foods. It tastes like coming home. I remember my grandmother making them all the time.

The one thing that keeps me from fixing them more often is having to make the dumplings.

I love a good homemade dumpling as much as the next person, but I don’t always have the time to make them – and I don’t always want to deal with the flour mess.

Lately, when I’m craving some good Southern comfort food, I’ve been picking up a package of frozen dumplings instead.

Give it a try. I guarantee your people won’t care if you used frozen dumplings!

Southern Style Chicken and Dumplings

This is the perfect dinner for nights when you are craving something warm and comforting, but you also need it to be ready a little quicker.

You can have these chicken and dumplings on the table in less than an hour.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• Salt and black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 small onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 2 tablespoons all-purpose flour
• 8 cups chicken broth
• 2 cups heavy cream or half-and-half
• 1 package frozen dumplings

Instructions for Chicken and Dumplings

Season the chicken thighs with salt and pepper.

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chicken thighs and cook until lightly golden on both sides. You are not looking for a deep color and the chicken does not need to be cooked through at this point. Remove to a plate and set aside.

Reduce the heat slightly and add the butter to the same pot. Once melted, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.

Add the garlic and thyme and cook for 30 to 60 seconds, just until fragrant.

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 – 2 minutes, stirring constantly, to remove any raw flour taste.

Gradually pour in the chicken broth while stirring, scraping up any bits from the bottom of the pot. Return the chicken thighs and any released juices to the pot.

Bring to a gentle simmer, cover, and cook for about 18 – 20 minutes, or until the chicken is tender and cooked through.

Remove the chicken from the broth to a cutting board.

Keep the broth to a gentle simmer. Add the frozen dumplings, cover, and cook for 20 minutes, keeping the heat at a simmer rather than a boil. Stir occasionally to separate the dumplings, but be very gentle.

While the dumplings are cooking shred or chop your cooked chicken thighs. I prefer shredded, but chopping is quicker.

After 20 minutes, gently stir in the shredded chicken and 1 to 2 cups of cream or half and half Continue simmering, uncovered, for another 10 minutes, or until the dumplings are fully cooked and tender.

Taste and adjust seasoning with additional salt and pepper.