Easy Chicken and Dumplings Recipe

Introduction

Easy Chicken and Dumplings is a comforting, classic dish perfect for cozy nights. Tender chicken and fluffy dumplings come together in a flavorful, hearty broth that’s simple to make and sure to satisfy the whole family.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast
• 4 cups chicken broth
• 2 teaspoons poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon cracked pepper
• 3 cups milk
• 1/2 cup flour
• 1 1/2 cups frozen peas and carrots
• 1 can refrigerated biscuit dough (around 16 ounces)

Instructions

1. Step 1: Dice the chicken breasts into small bite-sized chunks and add them to a large soup pot.
2. Step 2: Pour in the chicken broth, then add the poultry seasoning, garlic powder, onion powder, salt, and pepper.
3. Step 3: Bring the mixture to a boil over high heat, then reduce to a simmer.
4. Step 4: While the soup heats, open the biscuit dough and cut each biscuit into 8 pieces. Set aside.
5. Step 5: In a bowl, whisk together the milk and flour until smooth and frothy, ensuring no lumps remain.
6. Step 6: Slowly pour the milk mixture into the soup, stirring constantly to combine. Stir in the frozen peas and carrots.
7. Step 7: Allow the soup to return to a simmer. Add all the cut biscuit pieces to the pot, stir quickly, then cover and simmer for 10 minutes until the dumplings are cooked through and tender.

Tips & Variations

• For extra flavor, sauté the chicken pieces briefly before adding broth to deepen the taste.
• Use homemade biscuit dough or drop spoonfuls of biscuit batter if canned dough isn’t available.
• Feel free to add other vegetables like corn or green beans for variety.
• If you prefer a thicker soup, increase the flour in the milk mixture or add a cornstarch slurry at the end.

Storage

Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave to avoid overcooking the dumplings, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add a richer flavor. Adjust cooking times slightly to ensure they are cooked through.

How do I know when the dumplings are fully cooked?

The dumplings will be tender and no longer doughy inside after simmering for about 10 minutes. You can check by breaking one open to ensure it’s cooked all the way through.

Easy Chicken and Dumplings Recipe

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★★★★★

4.9 from 101 reviews

This Easy Chicken and Dumplings recipe is a comforting, hearty meal perfect for chilly days. Tender chunks of chicken simmered in a flavorful broth with poultry seasoning, garlic, and onion powder combine with fluffy homemade dumplings made from refrigerated biscuit dough. Enhanced by milk, flour, and mixed vegetables, this dish is simple to prepare and satisfying for the whole family.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Broth

• 1 1/2 pounds boneless skinless chicken breast, diced into bite-sized chunks
• 4 cups chicken broth
• 2 teaspoons poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon cracked pepper

Dumplings and Vegetables

• 3 cups milk
• 1/2 cup flour
• 1 1/2 cups frozen peas and carrots
• 1 can refrigerated biscuit dough (around 16 ounces), cut into 8 pieces per biscuit

Instructions

1. Prepare the chicken: Dice the chicken breasts into small, bite-sized chunks and place them in a large soup pot to start the base for your stew.
2. Add seasonings and broth: Pour in the chicken broth and add poultry seasoning, garlic powder, onion powder, salt, and cracked pepper to the pot. This mixture creates a flavorful soup base.
3. Bring to a simmer: Heat the pot over high heat until the liquid reaches a boil, then reduce the heat to low to allow it to simmer gently.
4. Prepare the biscuit dough: While the soup heats, open the can of refrigerated biscuit dough and cut each biscuit into 8 smaller pieces. Set them aside for adding to the soup later.
5. Mix milk and flour: In a separate bowl, whisk together the milk and flour until smooth and frothy, ensuring no lumps remain. This mixture will help thicken the soup.
6. Combine milk mixture and vegetables: Slowly pour the milk and flour mixture into the simmering soup while stirring constantly to prevent lumps. Then, stir in the frozen peas and carrots for added nutrition and color.
7. Cook the dumplings: Once the soup returns to a simmer, add all the cut biscuit pieces into the pot. Give the soup a quick stir to incorporate the dumplings, then cover the pot and let it simmer for 10 minutes, or until the dumplings are tender and cooked through.

Notes

• For extra flavor, use homemade chicken broth if available.
• To make the dish gluten-free, substitute biscuit dough and flour for gluten-free alternatives.
• Check the seasoning before adding dumplings and adjust salt or pepper as needed.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
• You can add other vegetables like corn or green beans according to your preference.

Keywords: chicken and dumplings, easy chicken stew, comfort food, chicken soup with dumplings