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30-Minute Chicken and Dumplings

Author: Donna Elick
  • 30 minutes
  • Serves 8

INGREDIENTS

4 cups

chicken broth

1 cup

water

2 tbsp

unsalted butter

2 tsp

poultry seasoning

1 tsp

onion powder

1 tsp

garlic powder

1 tsp

kosher salt

1 tsp

dried parsley

1 tsp

dried basil

1/2 tsp

black pepper

1 lb

boneless, skinless chicken breast

1 cup

all-purpose flour

3 cups

milk

2 cups

frozen peas and carrots

2 cups

all-purpose flour

1 tbsp

baking powder

1/2 tsp

kosher salt

1 tbsp

butter (softened)

1 cup

milk


NOTES

  • 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.

    Kayti Young • 2019-11-16

1 person Recommend This Recipe