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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Quick Chicken and Dumplings Recipe

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This recipe for Quick Chicken and Dumplings, by , is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Gentry, Courtesy of Alexa Weibel, New York Times

Category:
Category:

Ingredients:  
Ingredients:  
3 T. unsalted butter
1 C. carrots OR butternut squash, peeled and chopped into 1/2-inch pieces
1 C. leek, trimmed, white and pale green portion halved lengthwise and thinly sliced
2/3 C. celery, peeled and sliced 1/2-inch thick
3 garlic cloves, finely chopped
1 T. fresh rosemary, finely chopped
2 tsp. fresh thyme leaves
1 tsp. poultry seasoning (optional)
Kosher salt and black pepper
3 T. flour
5 C. chicken stock
1 C. heavy cream
2 C. rotisserie chicken meat, shredded
Fresh tarragon OR parsley OR dill, for garnish

Directions:
Directions:
1) In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
2) Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
3) Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.

Number Of Servings:
Number Of Servings:
4 - 6 (about 9 cups)
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is the perfect soup for when you’re craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.

 

 

 

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