Chicken and Dumplings
Course: SoupDifficulty: BeginnerServings
8
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesWe’ve been enjoying this recipe over the last 6+ years. A couple of substitutions can easily make this dairy-free – we’ve done that, too.
Ingredients
- Soup
4 cups chicken or turkey broth
1 cup water
2 tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp dried parsley
1 tsp dried basil
1/2 tsp pepper
1 lb boneless skinless chicken breast, cut to bite-size pieces
1 cup flour
3 cups milk
2 cups frozen peas and carrots Or a can of mixed vegetables
- Dumplings
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp butter, softened
1 cup milk
Directions
- In a large pot add broth, water, butter, and all of the seasonings. Cover set heat to medium, and bring to a boil.
- Add the chicken, stir, and cover again.
- In a medium bowl, whisk together the milk and flour to make the slurry to thicken the soup. Pour the slurry into the broth mixture while stirring. Add the vegetables. Cover.
- Combine the dumpling ingredients in the medium bowl using a fork.
- Remove the cover from the pot. Drop the dumplings into the pot 1 tablespoon at a time (I use a cookie scoop).
- Reduce heat to a simmer, cover, and cook for 10 minutes.
Notes
- I need to stir occasionally in the final 10 minutes of cooking to prevent burning to the bottom of the pan. (My stovetop seems to run hot.)
