Chicken and Dumplings

Homemade Chicken and Dumplings is a delicious, creamy, vegetable filled soup with melt in your mouth chicken and soft, tender, buttery dumplings.

READER FAVORITE DINNER RECIPES:

Homemade Spaghetti Sauce | Bourbon Chicken | Cheeseburger Casserole

WHAT INGREDIENTS ARE IN THIS EASY CHICKEN AND DUMPLINGS RECIPE?

The main ingredients for this chicken and dumplings with Bisquick is chicken, fresh vegetables, broth, and seasonings. It’s hot, creamy, and filled with soft, buttery dumplings that make this recipe the ultimate comfort food recipe for your family. Not only is this recipe easy prep, it also comes together from start to finish in just 45 minutes. This is what easy weeknight dinner recipes are all about!    

Here is the complete list of everything you will need: 

EASY INGREDIENT SUBSTITUTIONS

• If you don’t want to cook and shred your own chicken, you can easily swap out a rotisserie chicken in this recipe. It will cut down on the cook time and dinner will be on the table even faster. 
• If you are pressed for time, you could always substitute a 16-oz bag of peas and carrots in place of the fresh chopped celery and carrots. 
• If you don’t have 4 tbsp Better than Bouillon Chicken Flavor, you can substitute chicken bouillon cubes. I’d recommend using 6-8 cubes to give the soup the same strong chicken base flavor.
• The milk in this recipe can be swapped out for half and half which would give it a creamier flavor and texture. 
• In addition to the seasonings in this recipe you could add 2 sprigs of fresh thyme along with the other seasonings. 

HOW TO MAKE THIS CHICKEN AND DUMPLINGS RECIPE

FIRST STEP:  In a large bowl, combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.

SECOND STEP: In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.

THIRD STEP: Add 1/2 cup flour and stir to combine. Add chicken broth and bring to a boil.

FOURTH STEP: Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.

FIFTH STEP: In a separate bowl, sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together. Pour milk and melted butter. Use a spoon to combine ingredients and mix until just combined. Note: Don’t over-mix the batter.

SIXTH STEP: Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. I ended up with about 22 “dumplings”. Don’t stir the dumplings in, just let the dumplings fall into the simmering liquid.

SEVENTH STEP: Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.

CHICKEN AND DUMPLINGS TIPS & TRICKS:

In order to give the dumplings enough room to cook and fluff up in the soup, I’d recommend using an 8 quart dutch oven or sauce pot. You’ll have a little bit of extra room on the top when you add the dumplings, but as they cook they will puff up and you’ll be surprised at how much they will raise the soup level in your pot. 

If you are cooking for two then you could easily cut the recipe in half. The way I wrote it out it will easily feed a family of 5 and provide about 8 servings depending on how large the bowls are. 

Last but not least, you could add chopped fresh parsley to the top of this dish when serving. It gives the soup a nice pop of green color on top! 

MORE DELICIOUS SOUTHERN RECIPES: 

Southern Strawberry Sweet Tea | Earthquake Cake

Chicken and Dumplings

Easy Chicken and Dumplings is a delicious, creamy, vegetable filled soup with melt in your mouth chicken and soft, tender, buttery dumplings.

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 341 kcal

Ingredients

  

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Chicken and Broth:

• 2 large chicken breasts, cooked and shredded
• 8 cups water
• 4 tbsp Better Than Bouillon Chicken Flavor
• 4 tbsp salted butter
• 4 carrots, cut in half lengthwise then diced
• 4 celery stalks
• 2 small yellow onions, finely diced
• 1/2 cup flour
• 1 cup milk
• 1 tsp Italian seasoning
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder

DUMPLINGS:

• 2 cups Bisquick, sifted
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Italian seasonings
• 1 cup milk
• 4 tbsp salted butter

DIRECTIONS

 

Chicken and Broth:

• In a large bowl, combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
• In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.
• Add 1/2 cup flour and stir to combine. Add chicken broth and bring to a boil.
• Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
• In a separate bowl, sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together. Pour milk and melted butter. Use a spoon to combine ingredients. Note: Don’t over-mix the batter. Mix until just combined.
• Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. I ended up with about 22 “dumplings”. Don’t stir the dumplings in, just let the dumplings fall into the simmering liquid.
• Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.

Notes

• In order to give the dumplings enough room to cook and fluff up in the soup I’d recommend using an 8 quart dutch oven or sauce pot. You’ll have a little bit of extra room on the top when you add the dumplings, but as they cook the will puff up and you’ll be surprised at how much they will raise the soup level in your pot. 
• If you are cooking for two then you could easily cut the recipe in half. The way I wrote it out it will easily feed a family of 5 and provide about 8 servings depending on how large the bowls are. 

Nutrition

Serving: 1cup | Calories: 341kcal | Carbohydrates: 31g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 1172mg | Potassium: 294mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1156IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg

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