30 Minute Shortcut Chicken and Dumpling

Photo by Diana L.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

8

cups

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

Ingredients

  • 4

    cup 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, cooked

  • 1

    cup all-purpose flour

  • 3

    cup milk

  • DUMPLINGS:

  • 2

    cup flour

  • 1

    Tbsp baking powder

  • 1/2

    tsp kosher salt

  • 1

    Tbsp butter (softened)

  • 1

    cup milk

Directions

In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container 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 broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

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