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.
He ranted and raved about how comforting the dish was and he really got me craving it!
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 that I remembered from my childhood 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.
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.
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HELPFUL TIPS TO MAKE 30-MINUTE EASY 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.
HOW TO FREEZE 30-MINUTE EASY CHICKEN AND DUMPLINGS:
- Prepare the recipe as written and allow it to come to room temperature or close before packing it up.
- Divide the soup into the size containers you will use when defrosting. Leave room at the top.
- We use 2-cup containers and 4-cup containers.
- Divide the dumplings into the containers.
- Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent
freezer burn. Seal and freeze. - To thaw, allow to defrost in the refrigerator and reheat on the stovetop on low heat adding a little milk or cream as needed.
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:
BEST EVER Hearty Beef Soup!25 Minute Bacon Beer Cheese Soup with Chicken
Crockpot Chicken and Dumplings
Slow Cooker Potato Soup
See how easy this 30-Minute Chicken and Dumplings is to make. Watch the video!!!
Yield: SERVES 8 (1-cup)
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.
prep time: 5 MINScook time: 25 MINStotal time: 30 mins
Ingredients
- 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
Instructions
- 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.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
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I made this and this was SO GOOD! YUM! We added about half cup of fresh corn and peas to the recipe.
ReplyDeleteCorn and green beans are an awesome addition to this recipe. So happy you loved it.
DeleteBest,
Donna
How many does this serve?
DeleteThis was very good, made it last Sunday. Will definitely make it again, thanks for the recipe!
ReplyDeleteMade 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.
ReplyDeleteThe 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.
ReplyDeleteThis looks perfect, Donna!
ReplyDeleteI'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.
ReplyDeleteI agree. That is a northern dish. You don't put vegetables or the seasoning they use. The dumplings are rolled out thin. This would probably be a good soup recipe
DeleteBut not what I think of as dumplins.
I am an old southern girl and I always add carrots and celery to my dumplings.
DeleteI can't stand rolled dumplins!!! You roll biscuits and drop dumplins. But I'm not used yup the veggies or all those seasonings either. I'll try anything once, and this is OK, but after trying with the veggies, the whole family prefers it without!
DeleteDoes anyone have problems printing off the recipe. I even post to Pinterest and even then I can't print the recipe. Help
ReplyDeletecopy & paste to your word document, then print.
DeleteI open the page in Safari then press the print button.
DeletePrints wirelessly no problem.
you can also put the cursor on the recipe click on it and move it down it will hi-light it, then right click and choose copy then go to your desk top or your place of choice, then right click on the mouse again and choose paste
DeleteTry going on the picture of the recie
ReplyDeletepe you want and it should pop up then click print...I jus did it and it worked good luck.
To Helen If I cant get it to print, I cut and copy it to word and then print it
ReplyDeleteIs the chicken pre-cooked before adding to the recipe?
ReplyDeleteI was wondering the same thing!
DeleteNo, it cooks in the broth. =)
DeleteI would suggest cooking the chicken before putting it into the broth. I always boil mine; you dont want the chicken to be under cooked.
DeleteIs the chicken supposed to be cooked first????
ReplyDeleteIt cooks in the broth. =)
Deletehow many calories per serving?
ReplyDeleteAccording to my recipe nutrition calculator, per 1 cup (8 oz) serving there are 329 calories per serving and 33 grams of carbs
DeleteI 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?
ReplyDeleteI 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.
I would suggest using precooked chicken. I wouldn't trust it to get cooked good enough in the broth. I always used precooked.
Deletecan you make the recipe ahead of time and add the dumplings say a day later/
ReplyDeleteCan the dumplings be "rolled out and cut"? I've never had success with "drop dumplings". They're always soggy. Thanks!
ReplyDeleteI 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!
DeleteMaking 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
ReplyDeleteJust 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.
ReplyDeleteThanks so much!
DeleteMy 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!
ReplyDeleteWe are happy to hear that! So glad you enjoyed it!
DeleteIt is really fast, very good recipe!
ReplyDeleteMY DUMPLINGS ALWAYS TURN OUT DOUGHY WITH NO REAL FLAVOR .I USE POULTRY SEASONING ,SALT PEPPER S/P AND LITTLE BIT OF EXTRA BAKING POWDER I ALWAYS PUT TEASPOON OF DUMPLING MIX AND THEY DONT SEEM TO WANT TO PLUMP UP EVEN AFTER 15-20 MIN HELP..!!!!!
ReplyDeleteTry not to add salt directly to the dumplings. You could be killing the yeast
DeleteThere is no yeast in this recipe! How old is your baking powder?
DeleteCover the pot and don't peak. Give the the heat and time they need alone
DeleteGrrrr. My dumplings were really, really chewy.... what did I do wrong??
ReplyDeleteHaven't made this recipe, but I always use Grand's biscuits in my chicken & dumplings. I tear each biscuit into about 10 or more pieces. My mom always made her own drop dumplings and I never liked them -- too large and not done inside.
Deletethat's what I figured they would be inside because of there size everything else liiks good though think I will stick to my original dumplings though
Deletemade it as described! it was super yummy! Thank you for such a well written and easy to follow recipe that tastes as good as it looks!
ReplyDeleteThanks so much! We are happy you enjoyed it!
DeleteIs there anyway to make this thicker????
ReplyDeleteadd 2 tablespoons corn starch and 2 tablespoon water mix and pour in for thicker soup
DeleteThank you for your easy to read recipe. The preparation time was fast. The result was wonderfully delicious!
ReplyDeleteI didn't care for this. I added two tbsp of chicken bouillon because I thought it was very bland. I also put my dumplings in the over by the spoonful and baked them for 5 minutes so that they wouldn't be mushy. And while I didn't care for this recipe, my son said it was just "ok."
ReplyDeleteMade this tonight, waiting on fiance to get home. I got a little taste and I have determined that this is going to be the hardest wait of my life. Amazing, I love it.
ReplyDeleteWe are so happy to hear that! I hope you didn't have to wait to long!
DeleteOn the Slurry how much flour and how much milk do I use making it as we speak. Thank you !!!
ReplyDeleteHow much flour and milk with the Slurry ?
ReplyDeleteSaw this on Facebook and made it tonight! It was sooo good... Only thing I didn't have was the poultry seasoning.. mightve helped..
ReplyDeleteWe are so happy you enjoyed it Emma!
DeleteI just made this, and although I was raised on a completely different Chicken and Dumplings, I really like it. I used rotisserie chicken and followed someone else's advice about the dumplings and added some poultry seasoning, garlic powder and parsley. I also found the broth a bit bland, so I added about a teaspoon of Better than Bouillon to it and it is delicious! Really good recipe. I am sure I will make it again!
ReplyDeleteBland, didn't like the consistency much thicker than I like it. I have made chicken and dumplings many times and many different ways but I never heard of making a slurry to thicken it. When I have made it in the past with drop dumplings, the dumplings alone helped thicken it to the consistency I prefer. In my opinion the slurry, flour mix is too much and is what makes this recipe a miss for me. I also used chicken thighs instead of breast.
ReplyDeleteThis recipe was awesome. We have enough for 2 more meals. My husband loved it too. love your recipes.
ReplyDeleteThanks so much Shery Sullivan!! We are so happy you enjoyed it!
DeleteOh, thank you for this! It was just perfect for a mid-week, warm the family up on a cold wintery night meal. They loved it! I used fresh carrots and added the peas near the end so they would stay bright green. The way the dumplings plumped and doubled in size was just what I’d hoped for and the poached chicken was really tender. I felt funny shaking the slurry up, but it was such a great trick! Thank you! I have added this to my recipe app and I’m very picky!!! : ) I’ll check out your other recipes now too!
ReplyDeleteThanks so much Skinnygirleats!! We are so happy to hear you enjoyed it!
DeleteMade this last night, it was easy and delicious. I cut dumplings in half when they were half cooked and they were much better I think. Kids and I loved it and we'll be making it again!! Thanks!!
ReplyDeleteMade my own broth but used your dumpling recipe. Yummmmm Nice and tender! I do it a bit different then you I saute my veggies-carrots,celery,onion & fresh garlic in butter before adding the broth (I Use bouilon) I also use different spices-thyme,tarragon & sage.
ReplyDeleteJust made this tonight and it was delicious. What’s the best way to reheat thiis without ruining the dumplings?
ReplyDeleteFor those having trouble getting the dumplings to rise or cook completely, cook uncovered for 6 minutes, then cover and cook for an additional 6. My grandmother taught me how to make dumplings and I still use her recipe to this day. But hers are huge and light as air. This is a very good recipe, though. If it’s too bland for you, it might be the stock you are using. Some are much better than others, and you just can’t beat homemade! I make and use my own or use powdered soup base and season like a mad woman. Lol
ReplyDeleteWhat size Dutch oven do you recommend? And any tips for tripling the recipe? I have 3lbs of chicken breasts that I'd like to use and an 8qt Dutch oven. Wondering if I can make that work!
ReplyDeleteCan you make it in a crock pot? If anyones tried it how many hours do you cook it for?
ReplyDeleteAw, you made me miss my childhood so much when my mother also cooked fully-hot pot for everyone whenever someone in my family gets sick. I even hope to get sick in order to eat it because my mom didn't want to take hours to cook it in normal days xD. Now I can be confident telling her I just need 30 minutes to complete the whole dish. - Natalie
ReplyDeleteAbout the dumplings. Once you drop them in the soup close the lid (glass if you have one) tight and do not open until the dumplings float. The trick to light fluffy dumplings is the steam generated without opening the lid!
ReplyDeleteYou got me with "no cream of anything soup" I am definitely going to make this. I cannot abide anything made with cream of chicken soup!
ReplyDeleteI am weird with chicken because I dont want it to be under cooked, so I always boil my chicken before putting it in the broth.
ReplyDeleteI made this soup and it was awesome. I didn't have enough dumplings in my soup everyone wanted the dumpling and little soup. Making it again today
ReplyDeleteThis recipe just found my saved box! I always change up how I cook things, but the broth and gravy on this tonight is a keeper. I used chicken breasts and cut up biscuits for dumplings. But yummm! I've been trying to achieve this flavor and thick sauce without soups for months. Thank you!
ReplyDeleteMy husband as did I enjoyed this recipe emensely. I cut it in half because it is only the two of us and i still have leftovers. I don't like peas si i only added carrots but i sliced and steamed fresh organic carrots to add and they were great Thank you for this great easy recipe. Sherri
ReplyDeleteI have this recipe on bookmark and use it over and over. My dumplings were gummy but I learned to make the dumpling dough first to let it rest. Also I have experimented with different veggies and seasonings but it's a great base recipe! Thank you!
ReplyDeleteDelish! I substituted Old Bay for poultry seasoning because it's what we had and should've halved the recipe because I'll be eating this for a month, but it's worth it, lol.
ReplyDeleteIt was very thick to me. If I make it again, I wouldn't put as much flour to make the slurry.
ReplyDeleteI made this for dinner tonight and it was delicious! :)
ReplyDeleteIt needed a bit more salt than what was in the recipe but that's my own fault for not tasting as I go. I also added about a teaspoon of the poultry seasoning into the dumpling dough and I feel that elevated it a bit. Can't wait to try the leftovers tomorrow! Yummm!
Made this tonight for fussy eaters so no veggies but they all loved it and so did I thanks for a great and fast recipe
ReplyDelete