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Easy Chicken and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 6 reviews
  • Author: Sue
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 6 to 8 servings
  • Category: Dinners
  • Method: Stovetop
  • Cuisine: American

Description

This Easy Chicken and Dumplings recipe combines tender shredded chicken with hearty vegetables in a creamy soup base, topped with soft, pillowy dumplings made from Bisquick baking mix. Perfect for a comforting family meal, this homestyle dish comes together quickly using pre-cooked chicken and pantry staples.

Ingredients

Sautéed Vegetables and Soup Base

  • 1 tablespoon butter
  • 1 large carrot, peeled and diced
  • 1 stalk celery, diced
  • 4 cups chicken broth
  • 2 (10.5-ounce) cans condensed cream of chicken soup
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 4 cups shredded cooked chicken (about 1 pound)

Dumplings

  • 2 cups (8 ounces) Bisquick baking mix
  • 2/3 cup whole milk

Garnish

  • Chopped fresh parsley, optional

Instructions

  1. Cook the vegetables: In a medium Dutch oven, melt the butter over medium-high heat. Add the diced carrots and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  2. Add the soup base and chicken: Stir in the chicken broth, condensed cream of chicken soup, onion powder, and garlic powder until combined. Mix in the shredded cooked chicken. Cover the pot and bring the mixture to a simmer, letting it cook gently for about 15 minutes.
  3. Make the dumpling batter: While the soup simmers, combine the Bisquick baking mix and whole milk in a medium bowl. Stir until the mixture is wet and slightly sticky; this is the correct consistency for the dumplings.
  4. Add the dumplings: Uncover the pot and reduce the heat to medium. Using a spoon, scoop dumpling batter into ping pong ball-sized portions (about 1 1/2 tablespoons each) and drop them carefully in a single layer on top of the simmering soup. Cover the pot and cook undisturbed for around 10 minutes.
  5. Check dumpling doneness: Remove the lid and poke a dumpling with a spoon or spatula to check. The dumplings should feel firm and have no wet batter inside. If needed, cover again and cook a few more minutes until done.
  6. Serve: Spoon two to three dumplings with the soup into each bowl and garnish with chopped fresh parsley if desired. Enjoy warm.

Notes

  • Use low-sodium or heart-healthy cream of chicken soup to control salt levels and add salt to taste.
  • Leftovers can be refrigerated in an airtight container for up to 3 days; dumplings may become softer upon reheating but will remain flavorful.
  • Pre-cooked chicken such as rotisserie works well, saving time in meal prep.

Find it online: https://suerecipe.com/easy-chicken-and-dumplings-recipe/