Description of this recipe
This Creamy Chicken and Dumplings recipe is the ultimate comfort food, reimagined for the modern, busy cook. It’s a hearty, flavorful dish that combines tender pieces of chicken with soft, fluffy dumplings, all simmered in a rich and creamy broth. This recipe is designed to be quick and easy, perfect for a satisfying weeknight dinner that the whole family will love. Forget spending hours in the kitchen; this recipe delivers exceptional taste in just 30 minutes!
Why you will love this recipe
You’ll fall in love with this recipe for several reasons. First and foremost, it’s incredibly fast. In just half an hour, you can have a steaming bowl of creamy, comforting goodness on the table. It’s also versatile and adaptable. You can easily customize the vegetables to suit your preferences or what you have on hand. The creamy broth is packed with flavor, thanks to a blend of aromatic seasonings, and the dumplings are light and tender. But perhaps the best part is how satisfying it is. It’s a complete meal in one pot, offering a perfect balance of protein, carbs, and vegetables, making it a nourishing and delicious choice for any night of the week. It brings the nostalgia of classic comfort food without the all-day cooking commitment.
Ingredients:
For the Soup:
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons unsalted butter
- 2 teaspoons poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 3 cups milk
- 2 cups frozen peas and carrots (or your favorite mixed vegetables)
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon butter, softened
- 1 cup milk
Preparation:
Step 1:
In a heavy-bottomed Dutch oven or a large, wide pot, combine the chicken broth, water, butter, poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and black pepper. Place the pot over medium heat, cover, and bring the mixture to a boil. This aromatic base is crucial for building deep flavors in the soup, setting the stage for a truly comforting dish.
Step 2:
While the broth is heating, prepare the chicken. Cut the boneless, skinless chicken breast into bite-sized pieces. This ensures that the chicken cooks quickly and evenly, integrating seamlessly into the soup. Once the broth is boiling, gently add the chicken pieces to the pot. Stir to combine the chicken with the broth, then cover the pot again. The aim here is to gently poach the chicken in the flavorful broth, infusing it with the savory seasonings.
Step 3:
This step introduces a clever shortcut for thickening the soup. In a sealable container, such as a large mason jar, combine the all-purpose flour and milk. Seal the container tightly and shake vigorously until the mixture is smooth and lump-free. This creates a slurry, a mixture that will thicken the soup without the need for a roux. Once the slurry is ready, slowly pour it into the pot with the chicken and broth, stirring constantly. This prevents lumps from forming and ensures a smooth, creamy consistency. Next, add the frozen peas and carrots (or your choice of mixed vegetables) to the pot. Stir well to distribute the vegetables evenly throughout the soup. Cover the pot again and allow the mixture to simmer gently.
Step 4:
While the soup simmers, prepare the dumplings. In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. The baking powder is key to creating light, fluffy dumplings that rise beautifully in the soup. Add the softened butter to the dry ingredients, using your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the milk, mixing gently with a fork until just combined. Be careful not to overmix the dough, as this can result in tough dumplings.
Step 5:
Remove the cover from the soup pot and stir the soup well. This is important to ensure that the slurry has fully incorporated and the soup is thickening evenly. Using a tablespoon, drop spoonfuls of the dumpling dough into the simmering soup. For even cooking, try to space the dumplings evenly around the pot. Once all the dumplings have been added, reduce the heat to a gentle simmer, cover the pot tightly, and cook until the dumplings are cooked through and the soup has thickened to a creamy consistency that coats the back of a spoon, about 10-15 minutes. The key is to cook the dumplings gently so they remain tender and fluffy.
COOKING Rating:
Easy
Serving Suggestions:
Serve the Creamy Chicken and Dumplings hot, straight from the pot. A sprinkle of fresh parsley or a grind of black pepper can add a touch of freshness and visual appeal. This dish is hearty enough to stand on its own, but a side of crusty bread or a simple green salad can round out the meal. For an extra touch of flavor, consider adding a dollop of sour cream or a swirl of hot sauce to each serving.
Tips:
- Chicken: For best results, use boneless, skinless chicken breasts. You can also use chicken thighs for a richer flavor.
- Vegetables: Feel free to substitute your favorite vegetables for the peas and carrots. Corn, green beans, or diced potatoes would all be delicious additions.
- Broth: If you don’t have chicken broth on hand, you can use vegetable broth or even water with a chicken bouillon cube.
- Dumplings: To prevent the dumplings from sinking to the bottom of the pot, make sure the soup is simmering gently.
- Creaminess: For an even richer and creamier soup, stir in a splash of heavy cream or half-and-half at the end of cooking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutritional Information: (Approximate, may vary based on specific ingredients)
Calories:
450-550 per serving
Protein:
30-40 grams per serving
Sodium:
700-900 mg per serving
Conclusion
This 30-Minute Creamy Chicken and Dumplings recipe is a game-changer for busy weeknights. It delivers all the comforting flavors of a classic chicken and dumplings dish without the hours of simmering and stirring. With its creamy broth, tender chicken, fluffy dumplings, and customizable vegetables, it’s a meal that’s sure to become a family favorite. It’s a testament to the fact that you don’t have to sacrifice flavor or quality for convenience. So gather your ingredients, follow these simple steps, and get ready to enjoy a delicious and satisfying meal in under an hour.
Questions and Answers about this recipe
Q1: Can I use a different type of flour for the dumplings?
A: While all-purpose flour is the standard choice for this recipe, you can experiment with other types of flour. Whole wheat flour will add a slightly nutty flavor and denser texture to the dumplings. Gluten-free all-purpose flour blends can also be used for a gluten-free version, but be sure to choose a blend that is designed for baking and contains xanthan gum to help bind the ingredients. Keep in mind that different flours may absorb liquid differently, so you may need to adjust the amount of milk in the dumpling recipe to achieve the desired consistency.
Q2: How can I make this recipe even faster?
A: If you’re really short on time, you can use pre-cooked rotisserie chicken instead of cooking the chicken from scratch. Simply shred the rotisserie chicken and add it to the soup in step 3, along with the frozen vegetables. This will cut down on the cooking time significantly. You can also use store-bought biscuit dough for the dumplings, cutting the biscuits into smaller pieces and dropping them into the soup.
Q3: Can I add herbs other than parsley and basil?
A: Absolutely! Feel free to customize the herbs to your liking. Thyme, rosemary, sage, and oregano would all be delicious additions to this soup. You can use fresh or dried herbs, but remember that dried herbs are more potent than fresh herbs, so you’ll need to use less. A bay leaf added to the soup while it simmers can also add a subtle depth of flavor. Just be sure to remove the bay leaf before serving.
Q4: My dumplings turned out dense and gummy. What did I do wrong?
A: Dense, gummy dumplings are usually the result of overmixing the dough. When making the dumpling dough, it’s important to mix the ingredients gently until just combined. Overmixing develops the gluten in the flour, which can make the dumplings tough. Also, make sure your baking powder is fresh, as expired baking powder will not provide enough leavening for the dumplings to rise properly.
Q5: Can I freeze this recipe for later?
A: While the soup itself freezes well, the dumplings may become slightly mushy after thawing. If you plan to freeze the soup, it’s best to freeze it without the dumplings. When you’re ready to serve, thaw the soup overnight in the refrigerator, then bring it to a simmer on the stovetop and add freshly made dumplings according to the recipe instructions. This will ensure that your dumplings are light and fluffy when you serve the soup.
