Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or poached)
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup frozen carrots and peas blend (optional)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 6 tbsp all-purpose flour (for dumplings)
- 1 tbsp baking powder
- 1/2 tsp salt (for dumplings)
- 1/2 cup milk (for dumplings)
Instructions
- In a large pot, melt butter over medium heat. Stir in 2 tbsp flour, garlic powder, and onion powder; cook 1 minute.
- Gradually whisk in chicken broth and heavy cream. Bring to a gentle simmer.
- Add carrots and peas (if using) and shredded chicken. Simmer 5 minutes.
- In a bowl, mix 6 tbsp flour, baking powder, and salt. Add milk and stir until just combined.
- Drop tablespoon-sized dumpling dough into simmering broth. Cover and cook 12–15 minutes (do not lift lid).
- Serve hot with black pepper and fresh parsley.
Notes
- For a dairy-free version, use plant-based butter, almond milk, and canned coconut milk.
- Dumplings can be steamed separately if preferred, but simmering in broth adds extra flavor.
- Leftovers thicken upon cooling—add broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Contains gluten and dairy
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
