Chicken and Dumplings
Easy comfort food at its finest! Creamy chicken and dumplings come together quickly for the perfect weeknight meal.
Servings servings
Equipment
Ingredients
Soup
- 1 cup carrots sliced
- 2 ribs celery chopped
- 1 onion chopped
- 2-3 cloves garlic minced or pressed
- 1 bay leaf
- 6 cups chicken broth
- 1 lb. cooked chicken cut into bite-sized pieces (rotisserie is great)
- 1 handful fresh parsley, chopped or 1 tablespoon dried parsley
- ½ teaspoon basil
- 1 14-ounce can evaporated milk fat free is fine
- 1 recipe of Bisquik dumplings recipe is on the box, or use homemade dumpling recipe below
Homemade Dumplings
- 1 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup milk
- 2 tablespoons melted butter
Instructions
Start Soup
- In a large pot, heat some olive oil over medium heat and add carrots, celery, onions, and garlic. Saute for a few minutes and then add chicken broth, bay leaf, and basil. Bring to a boil and then reduce heat to a simmer. Cover and cook until carrots and celery are tender.
Start Dumplings
- If using Bisquick, follow directions as stated on the back of the box.If using the homemade recipe, sift together the dry ingredients. Add the melted butter to the flour mixture and use the fork to mix until just combined, small clumps form, and the mixture begins to resemble wet sand. Do not overmix.Make a well in the center of the mixture. Pour milk into the well. Using the fork, begin to incorporate the milk into the flour mixture until just combined, with no dry bits. Let the mixture rest for 5 to 10 minutes so that the flour can hydrate. The mix will be lumpy.
Finish Soup
- When carrots and celery are almost done, add chicken and chopped parsley. Add evaporated milk and remove bay leaf.
- Increase heat to boiling and add dumpling dough by the small spoonful (they'll puff up). Cook until until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes). If you're using raw chicken, simply add it in when the soup originally comes to a simmer and cook until internal temp reaches 165 degrees.
Storing Leftovers
- When storing leftovers, only add dumplings or noodles to what you know you'll eat immediately. The noodles/dumplings will soak up all the liquid in the soup when you store it as leftovers, so you'll have overly-mushy noodles and chicken with no broth if you don't. The other thing you can do is add all of the dumplings or all of the noodles, and then store the dumplings or noodles separately from the rest of the soup. That's easy to do with dumplings, not so much with noodles.
Notes
- Nutritional information was calculated using the homemade dumpling recipe.
- Store cooled leftovers in an airtight container in the refrigerator and consume within 3-4 days.
- For best results, store dumplings separately, or only make as many dumplings as you will eat and store the leftover soup. That way you can heat it up on the stove and cook your dumplings fresh.
Nutrition
Calories: 317kcal, Carbohydrates: 29g, Protein: 23g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 72mg, Sodium: 1108mg, Potassium: 484mg, Fiber: 1g, Sugar: 9g, Vitamin A: 2998IU, Vitamin C: 4mg, Calcium: 287mg, Iron: 2mg
Calories: 317kcal
Cost: $10
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