Sunday, December 17, 2017

30-Minute Chicken and Dumplings

Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe that is packed with chicken, veggies and delicious dumplings, with no canned 'cream of whatever' soup needed.



Comfort foods are a popular choice this time of year, but many favorite dishes take too long. Wholly delicious and completely from scratch.  This is our favorite Chicken and Dumplings and I am sure it will be yours too!

A long, long time ago in the fall that I met my husband he expressed how much he loved chicken and dumplings. He told me that he especially loved the dish this time of year. Then he took me to the store and picked up a package of premade frozen chicken and dumplings, ready in 30 minutes. Hmmmff! Frozen. Really? Seriously? You have to remember, we were just kids then. My mom had made everything from scratch, so I knew chicken and dumplings takes about 2 hours. So, the freezer section would have to do… for now.

Fast forward to today… Once our daughter was born, prepackaged frozen food was less of a reality for us. I wanted to create simply delicious meals in minutes from scratch, when possible. As the end of summer approached that year my husband started hinting that he really wanted chicken and dumplings, so I got to work on this recipe.

I wanted the same delicious thick, rich, creamy stew packed with flavor and chunks of chicken, peas, carrots and delicious dumplings and I knew it had to be fast. After some creative engineering we finally have a made from scratch, one pot dish that goes from prep to plate in 30 minutes! You won’t believe how great this tastes.

RECIPE AT THE BOTTOM

HELPFUL TIPS TO MAKE 30-MINUTE CHICKEN AND DUMPLINGS:

  • You can substitute boneless skinless chicken thighs in this recipe if you prefer them.
  • You can substitute the chicken breast with rotisserie chicken or leftover chicken or turkey.
  • You can freeze this soup. When reheating defrost and warm in a pot over low heat stirring occasionally until it is warmed through.

WHAT YOU WILL NEED TO MAKE 30-MINUTE CHICKEN AND DUMPLINGS:

  • Large Soup Pot or Dutch Oven - when cooking a quick meal it is easier to use a wide pot to get more contact with the stove and a more even cooking temperature.
  • 1 tablespoon scoop - One of my favorite kitchen tools, I have had mine for over 10 years. I use it for dumplings, drop biscuits, 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more!

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite soup recipes:  Click on the image or the bold recipe title and it will open each one in a new tab!!!

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BEST EVER Hearty Beef Soup!  With juicy tender chucks of beef that melt in your mouth and a glorious rich soup loaded with vegetables it is truly the ultimate comfort food.

http://www.theslowroasteditalian.com/2013/09/bacon-beer-cheese-soup-with-chicken-recipe.html
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Slow Cooker Potato Soup is easy to make, creamy, thick and packing all the delicious flavors of a fully loaded baked potato!

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See how easy this 30-Minute Chicken and Dumplings is to make. Watch the video!!! 

30-Minute Chicken and Dumplings
SERVES 8 (1 cup size)  |  ACTIVE TIME 15 Min  |  TOTAL TIME 30 Min

4 cups chicken broth
1 cup water
2 tablespoons unsalted butter
2 teaspoons poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breast
1 cup all-purpose flour
3 cups milk
2 cups frozen peas and carrots

Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
1 cup milk

In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.

Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.

In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.

Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well. Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.

Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.




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27 comments:

  1. I made this and this was SO GOOD! YUM! We added about half cup of fresh corn and peas to the recipe.

    ReplyDelete
    Replies
    1. Corn and green beans are an awesome addition to this recipe. So happy you loved it.

      Best,

      Donna

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    2. How many does this serve?

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  2. This was very good, made it last Sunday. Will definitely make it again, thanks for the recipe!

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  3. Made this last night for my family. It was a hit. Used mixed vegetables and also added parsley and thyme to the dumplings. Will be making again and have shared the recipe with friends and family.

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  4. The broccoli cheddar with chicken and rice soup looks delicious, but I will chop the broccoli into smaller pieces; personal preference. Thank you for this awesome recipe. You take such beautiful photos of your recipes.

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  5. I'm a southern girl who has made lots of chicken and dumplings. I have just never put vegetables into my dumplings. I guess its just where I am from.

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  6. Does anyone have problems printing off the recipe. I even post to Pinterest and even then I can't print the recipe. Help

    ReplyDelete
    Replies
    1. copy & paste to your word document, then print.

      Delete
  7. Try going on the picture of the recie
    pe you want and it should pop up then click print...I jus did it and it worked good luck.

    ReplyDelete
  8. To Helen If I cant get it to print, I cut and copy it to word and then print it

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  9. Is the chicken pre-cooked before adding to the recipe?

    ReplyDelete
    Replies
    1. I was wondering the same thing!

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  10. Is the chicken supposed to be cooked first????

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  11. how many calories per serving?

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  12. I made it today and I really liked it, but to my husband it seemed that the dumplings and the chicken were a bit raw. To me they were OK. How do I know everything is cooked?
    I did notice that the chicken was extremely tender, maybe because of the milk, and I guessed the dumplings were OK because they were floating like the Italian gnocchi.

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  13. can you make the recipe ahead of time and add the dumplings say a day later/

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  14. Can the dumplings be "rolled out and cut"? I've never had success with "drop dumplings". They're always soggy. Thanks!

    ReplyDelete
    Replies
    1. I have not tried this recipe with those kind of dumplings. If you add more flour they would be rollable. Give it a try and let us know how it goes. Enjoy!

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  15. Making as we "speak " my Dutch oven is a tad too small I think....the dumplings are WAAYYY Big!! I took some sauce out..and am continuing to cook

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  16. Just like my southern family has always made, except we don't add veggies. These are real dumplings. So many recipes call for rolled dumplings, which I consider noodles, or add an egg, which makes them heavy, in my experience. These are perfect.

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    Replies
    1. Holli@TheSlowRoastedItalianFebruary 27, 2018 at 6:11 AM

      Thanks so much!

      Delete
  17. My family loved it. My daughter said it tasted like a chicken dinner. I used frozen carrots, peas, corn, and greenbeans. I called it chicken pot pie soup...lol. Very good!

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    Replies
    1. Holli@TheSlowRoastedItalianFebruary 27, 2018 at 6:10 AM

      We are happy to hear that! So glad you enjoyed it!

      Delete

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